Leek, Ricotta & Walnut Tart

This is a good way to use up the last of your leeks this month before they start to bolt. The recipe is courtesy of Riverford and serves 2-3. We find it very rich but tasty. Hopefully you will like it too!

Ingredients:

• 1 pack puff pastry (rolled or block)
• 3 large leeks
• 150g ricotta cheese
• 50g walnut pieces
• 25g parmesan
• Zest of ½ lemon
• 1 egg (beaten)
• Pinch of nutmeg (grated or ground)
• Salt & pepper (to season)
• Butter
• Olive oil

Method:

• Preheat the oven to 200°C (Gas mark 6).
• Toast (dry-fry until lightly browned) and chop the walnut pieces. Reserve until later.
• Roll out the pastry (if using a block) to make a rectangle. Brush with some of the egg. Score a line 2cm inside the border all the way round the pastry (this will make sense later!).
• Bake the pastry for 10-15 minutes until lightly browned.
• Meanwhile, trim and slice the leeks and cook gently in butter until starting to soften.
• Mix the ricotta, parmesan, lemon zest and nutmeg with a little freshly ground pepper.
• Turn the walnuts in a little olive oil.
• Gently press down the centre of the puff pastry to leave the risen edge which you scored earlier. Use a knife to cut around the border if necessary.
• Season the leeks with a little salt and pepper then mix with the rest of the egg.
• Spread the leek mixture in the bottom of the tart. Crumble over the ricotta mix and walnuts.
• Return the tart to the oven and cook for 12-15 minutes until the pastry is golden and the filling lightly coloured.

Serve with a green salad. Enjoy!

Submitted by Tigger