Simple Leek and Ricotta Tarts

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February 21st, 2007

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500g (1 lb) fresh ricotta cheese

1/4 cup grated parmesan cheese

2 eggs

600g (20 oz) ready-prepared pastry

1 leek, trimmed and finely sliced

45g (1-1/2 oz) butter, melted

2 teaspoons thyme leaves

sea salt and cracked black pepper

Preheat the oven to 180 deg. C (355 deg. F).

Place the ricotta, parmesan and eggs in a bowl and whisk until smooth.

Roll out the pastry on a lightly floured surface until 3mm (1/8 in) thick.

Cut into 4 x 15cm (6in) squares and place on baking trays lined with non-stick baking paper.

Spread the ricotta mixture over the pastry squares leaving a 2cm (3/4 in) border.

Place the leek on top of the ricotta mixture and brush with the butter.

Sprinkle with the thyme, salt and pepper and bake for 25-30 minutes or until the leek is golden.

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