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Caramelised leek and ricotta tarts
Caramelised leek and ricotta tarts
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Indulge in the irresistible sweetness of leek and ricotta tart with brown sugar.
Ingredients:
  • 2 leeks
  • 20g butter
  • 80ml (1/3 cup) white wine vinegar
  • 16.00 gm brown sugar
  • 1 sheet (25 x 25cm) frozen ready-rolled puff pastry, just thawed
  • 125g fresh ricotta
  • 1 tsp fresh lemon thyme leaves
Instructions:
  • Prepare the leeks by trimming the ends, halving them crossways, and then cutting each piece in half lengthways. Thoroughly wash the leeks under cold running water.
  • In a frying pan over medium heat, heat the butter and oil until sizzling. Add the leek and cook for 5 minutes on each side, taking care to flip gently to keep it intact.
  • Simmer vinegar and sugar until leek is golden and sauce thickens, about 6 minutes. Remove leek from pan and set aside the sauce.
  • 1. Preheat your oven to 220°C and line 2 baking trays with non-stick baking paper. 2. Divide the pastry in half to create 2 rectangles. 3. Spread ricotta evenly over each rectangle, leaving a 1.5cm border. 4. Top the ricotta with the leeks, arranging them crossways. 5. Bake in the preheated oven for about 15 minutes, or until the pastry is puffed and golden brown.
  • To serve, generously pour sauce over tarts and garnish with fresh lemon thyme leaves.

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