The brown sugar in this leek and ricotta tart gives it an irresistible sweetness.
Ingredients
- 2 leeks
- 20g butter
- 1 tablespoon olive oil
- 80ml (1/3 cup) white wine vinegar
- 1 tablespoon brown sugar
- 1 sheet (25 x 25cm) frozen ready-rolled puff pastry, just thawed
- 125g fresh ricotta
- 1 teaspoon fresh lemon thyme leaves
Method
- Step 1Trim the ends of the leeks. Halve crossways, then cut each piece in half lengthways. Wash well under cold running water.
- Step 2Heat the butter and oil in a frying pan over medium heat. Add the leek and cook for 5 minutes each side, turning carefully to prevent breaking.
- Step 3Add the vinegar and sugar, and simmer for 6 minutes or until the leek is golden and sauce thickens. Remove leek from the pan. Reserve the sauce.
- Step 4Preheat oven to 220°C. Line 2 baking trays with non-stick baking paper. Cut the pastry in half to make 2 rectangles. Spread ricotta over each rectangle, leaving a 1.5cm border. Arrange the leeks crossways over the ricotta. Bake in oven for 15 minutes or until the pastry is puffed and golden.
- Step 5Drizzle sauce over tarts. Sprinkle with lemon thyme leaves to serve.
- Vegetarian
Nutrition
1171 kj
Energy
19g
Fat Total
10g
Saturated Fat
3g
Fibre
6g
Protein
39mg
Cholesterol
144mg
Sodium
6g
Carbs (sugar)
20g
Carbs (total)
All nutrition values are per serve
- Author: Gemma Purcell
- Image credit: John Paul Urizar
- Publication: Australian Good Taste
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