12 Nov Leek Tart
This week, I’m making use of my ricotta tart recipe, which I use as a base throughout the year. In the summer time, I top it with courgettes or tomatoes. In the winter, I use leeks and bacon to make it a comforting pie rather than a summery tart.
Prep Time: 15 minutes
Cooking Time: 25 minutes
1 large leek
1 tablespoon of olive oil
1 tablespoon of Parmesan, finely grated
2 garlic cloves, finely grated
4 rashers of streaky bacon
1 x sheet of ready-rolled puff pastry
Freshly chopped mint, to serve
Zest of half a lemon, to serve
- Wash and slice the leek into rounds. Heat the olive oil in a large frying pan and gently fry the leeks for 5 minutes, until softened.
- In another bowl, mix the ricotta, egg, grated garlic, the Parmesan together. Add a pinch of salt and pepper and mix again.
- Roll out the sheet of pastry onto a baking tray lined with baking paper.
- Spread the ricotta mix over the pastry sheet, leaving a border of about 2cm around the edge of the pastry.
- Place the rashers, uncooked, into the ricotta mix. Scatter the leeks on top and all around the tart.
- Fold the pastry in at the edges to create a border so the mix doesn’t ooze out while it’s cooking. You can make this as neat or as rustic as you like.
- Cook in an oven, pre-heated to 200c / 180c fan / Gas Mark 6, for 25 to 30 minutes.
- Serve the tart hot or cold, with a fresh grating of lemon zest over the top to serve.
This recipe first appeared in The Irish Independent on November 12th