Leek And Ricotta Tart
This simple dish combines ricotta cheese with leeks, thyme, and Parmesan baked in a puff pastry crust.
Ingredients
- 4 cups ricotta cheese, fresh
- 1/2 cup parmesan cheese, grated
- 2 eggs
- 2 leeks, trimmed, finely sliced
- 6 tbsp. butter, melted
- 4 tsp. fresh thyme
- sea salt
- black pepper
- 17.2 oz. puff pastry, thawed
Instructions
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.
Notes
Time to prepare: 1 hour.
Serves 4.
lawrence-s@msn.com says:
I too try this recipe, and also found out it has errors. I felt bad because it looked good, and I spent a lot of money on the ingredients. I am sure Allen's team will fix it, and repost it for us.
January 22, 2013 12:23pm
Lundysmom says:
This recipe is in error. I tried to make this today and it was a disaster!
January 15, 2013 02:42pm
chgocelt says:
Is that 42 oz. puff pastry an error, or am I reading that wrong? Seems way off for a 9" tart. What can you sub for fresh thyme at this time of year in the north?
January 7, 2013 02:35pm
Submit Your Comment
You must be logged in to leave a comment. Click here to log in.