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
Preheat the oven to 180°C (355°F).
Place the ricotta, parmesan and eggs in a bowl and whisk until smooth.
Roll out the pastry on a lightly floured surface until 3 mm (1/8 inch) thick.
Cut into 4 x 15 cm (6 inch) squares and place on baking trays lined with non-stick baking paper.
Spread the ricotta mixture over the pastry squares leaving a 2 cm (3/4 inch) 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.
Serve with the fennel and parsley salad.
From Instant Entertaining by by Donna Hay, (C) 2006 The Ecco Press