leeks & ricotta tart

leek and ricotta tart

Leek & ricotta tarts are my new favourite Sunday dinner.    They are so delicious and easy and beautiful that I want to invite everyone over to admire and taste them.   Fortunately there is always lots left because Josh has an issue with ricotta cheese, and the Bumblebee has an issue with all food that is not plain white – something like white cheddar macaroni is fine, but definitely not leek anything.


  • 1 leek sliced
  • 1 tub of ricotta cheese (300g)
  • 1/4 cup of parmesan cheese
  • 1 egg
  • chives
  • sea salt
  • crushed black pepper
  • 4 tbsp melted butter
  • 1 package of frozen puff pastry, thawed


Roll out the puff pastry  to a 12″  square.   Cut into 4 – 6″ squares.   Mix the ricotta, parmesan and egg until creamy.  Divide amongst the four squares and spread the mixture within a few cms of the edges.   Divide the slices of leeks amongst the four tarts.  Season the tarts with chives, salt and pepper.   Brush the melted butter on edges and on the leeks.   Bake for 25-30 minutes at 375 degrees until golden.   Enjoy!

5 Responses to “leeks & ricotta tart”
  1. tara says:

    I would love to help you eat those. I will have to try them some time but I’m afraid there would be a lot of leftovers here too.

  2. kat says:

    Still with the white food? Geez . . . well if you need help eating anything, let me know! I’m always free 🙂

  3. Isa says:

    Oh so drooling over here. How can one not like leek and ricotta??

  4. Robyn says:

    I have never has leeks. What is it like?


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