Leek And Ricotta Tart
This simple dish combines ricotta cheese with leeks, thyme, and Parmesan baked in a puff pastry crust.
Combine 4 cups of ricotta, half a cup of grated Parmesan and 2 eggs in a large bowl and mix until the consistency is smooth. Set aside.
Gently press the thawed puff pastry into a 9-inch tart pan.
Spread the ricotta mixture over the pastry. Evenly distribute the sliced leeks over the ricotta. Top with melted butter and fresh thyme leaves. Season with sea salt and fresh cracked black pepper to taste.
Place the tart in a preheated 355 degree F oven 25 to 30 minutes.
Time to prepare: 1 hour.