Simple Leek and Ricotta Tarts

Simple Leek and Ricotta Tarts
One portion of this dish contains about 29g of protein, 81g of fat, and a total of 1125 calories. This recipe serves 4. If you have butter, sea salt and cracked pepper, parmesan cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
Preheat the oven to 180°C (355°F).
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2
Place the ricotta, parmesan and eggs in a bowl and whisk until smooth.
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ParmesanParmesan
Ricotta CheeseRicotta Cheese
EggEgg
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3
Roll out the pastry on a lightly floured surface until 3 mm (1/8 inch) thick.
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4
Cut into 4 x 15 cm (6 inch) squares and place on baking trays lined with non-stick baking paper.
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5
Spread the ricotta mixture over the pastry squares leaving a 2 cm (3/4 inch) border.
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Ricotta CheeseRicotta Cheese
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6
Place the leek on top of the ricotta mixture and brush with the butter.
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Ricotta CheeseRicotta Cheese
ButterButter
LeekLeek
7
Sprinkle with the thyme, salt, and pepper and bake for 25–30 minutes or until the leek is golden.
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ThymeThyme
LeekLeek
SaltSalt
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8
Serve with the fennel and parsley salad.
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FennelFennel
9
From Instant Entertaining by by Donna Hay, (C) 2006 The Ecco Press
DifficultyHard
Ready In45 m.
Servings4
Health Score15
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