Simple Leek And Ricotta Tarts Food

SIMPLE LEEK AND RICOTTA TARTS

Simple Leek and Ricotta Tarts image

Provided by Donna Hay

Categories Cheese Dairy Vegetable Breakfast Brunch Bake Vegetarian Quick & Easy Dinner Lunch Ricotta Leek Spring Summer Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

500 grams (1 pound) fresh ricotta cheese
1/4 cup grated parmesan cheese
2 eggs
600 grams (20 ounces) ready-prepared puff pastry
1 leek, trimmed and finely sliced
45 grams (1 1/2 ounces) butter, melted
2 teaspoons thyme leaves
Sea salt and cracked black pepper

Steps:

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 .

LEEK, RICOTTA & GRUYèRE TART

Leek, ricotta & gruyère tart image

Ricotta gives this quiche a lovely, light cheese-cakey texture - leftovers make a great packed lunch

Provided by Silvana Franco

Categories Dinner, Main course

Time 1h30m

Number Of Ingredients 8

Ingredients

500g pack all-butter shortcrust pastry
knob of butter
2 large leeks , sliced
250g ricotta
100ml double cream
2 eggs
2 tbsp chopped tarragon
100g gruyère or vegetarian alternative, grated

Steps:

Heat oven to 200C/180C fan/gas 6. Roll out the pastry and use to line a 23cm loose-bottomed tart tin. Prick the base with a fork and line with baking parchment and baking beans. Sit the tin on a baking sheet and bake for 10 mins, then remove beans and parchment and return to the oven for a further 5 mins until pale golden. Reduce oven to 180C/160C fan/gas 4.
Meanwhile, melt the butter in a large pan and gently cook the leeks for 10 mins until softened. Beat together the ricotta, cream, eggs, tarragon, a little salt and plenty of black pepper. Stir in the leeks and all but a handful of the cheese.
Pour the mixture into the tart case and scatter over the remaining cheese. Bake for 25-30 mins until golden and set. Leave to settle for 5 mins, then carefully remove from the tin and allow to cool a little on a wire rack. Serve warm.

Nutrition Facts : Calories 467 calories, Fat 34 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 1 milligram of sodium

LEMON RICOTTA TART

Lemon Ricotta Tart image

For a different crust variation, substitute the same amount of gingersnaps for the vanilla wafers. Recipe courtesy of 'Everyday Food Holiday Baking'.

Provided by dojemi

Categories Tarts

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

6 dozen vanilla wafers
6 tablespoons unsalted butter, melted
2 cups whole milk ricotta cheese
2 large eggs
1/3 cup sugar
2 tablespoons finely grated lemon zest (about 2 lemons)
3 tablespoons fresh lemon juice (about 1 lemon)

Steps:

Preheat oven to 375 degrees.
In a food processor, pulse vanilla wafers until finely ground, to yield 2 cups.
Transfer to a meduim bowl.
Add melted butter, using your hands to combine.
Press crumb midture into bottom and up sides of a 9-inch tart pan with a removable bottom.
Place pan on a baking sheet.Bake crust until lightly browned, 10-12 minues.
Remove from oven.
In a fod processor, blend ricotta, cream cheese, eggs, sugar, lemon zest, and juice until smooth.
Pour into crust.
Bake until filling is set and browned in spots, 30-35 minutes.
Remove from over.
Cool completely before serving.
Tart is best eated the day it is made.

Nutrition Facts : Calories 236.1, Fat 17.9, SaturatedFat 11, Cholesterol 107.1, Sodium 70.5, Carbohydrate 11, Fiber 0.2, Sugar 8.8, Protein 8.6

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