Simple Leek and Ricotta Tarts*
Epicurious | October 2007
yield: Makes 4 servings
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
Preparation
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 .
http://www.epicurious.com/recipes/food/views/Simple-Leek-and-Ricotta-Tarts-240504#ixzz0fRFh3B4e
*Dr. McKim replaces Ricotta with goat cheese (maybe about .75 lb.) and then 1/4 lb Gruyere per the reviewers on epicurious.com suggestions. She also says: Also, you can buy the puff pastry in sheets...and I find that it's easier to simply unfold those sheets and put the ingredients on top (as one big sheet of a tart) instead of making individual tarts. There's no need to brush anything with butter once assembled, fyi, though the recipe suggests it.
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