Quick Leek and Ricotta tart

with a parmesan pastry that’s easier to make than you think

When solo parenting I often lack inspiration to cook every night and I also try to avoid taking 3 kids to a grocery store. So instead, I used up some leftover ingredients in the pantry to make this quick and easy Leek and Ricotta tart with a parmesan pastry. It’s a perfect lunch or dinner option, and great if you’re hosting friends or family for a meal. Just pair it with a simple green salad. Making your own pastry for this is easier than you think, and you can have a tart on the table in just an hour. Any cooked vegetable can be used on top, but I only had leeks left in the fridge. You can also prepare this and reheat it later in the oven and it’s just as good.

Makes 1 tart

For the pastry,

Flour, 2 cups

Butter, 150g chilled

Parmesan, 1/2 cup grated

Salt, big pinch

Ice water, 2 tbsp

In a large bowl, place the flour. Cut the chilled butter into small cubes and add them to the bowl along with the grated parmesan. Using your hands, rub the butter into the flour and parmesan until all the pieces are no bigger than a pea. Add ice water and use your hands to bring the dough together until it forms a shaggy ball. Be careful not to overwork the dough. If it’s too dry, add a tablespoon of ice water at a time until it sticks. Place the dough in the fridge to rest for 20 minutes.

For the filling,

Leeks, 2

Butter, 2 big tbsp

Salt, big pinch

Ricotta, 1 cup

Eggs, 2

Milk, 2 tbsp

Lemon, zest from 1

Cheddar, 1/2 cup grated

Cut the tops from the leeks and discard or keep them in the fridge for use in stock. Slice the leeks in half lengthwise and then into semi-circles about 1 cm thick. In a pan, melt the butter then add the leeks and a big pinch of salt. Heat the leeks over low heat and cook for 20 minutes, stirring occasionally to prevent sticking.

In a small bowl, whisk together the ricotta, egg, milk, lemon zest, and a pinch of salt until smooth. If the ricotta is too dry, add a little more milk until the consistency is spreadable.

Preheat your oven to 180C with a fan or 200C without.

Roll out the pastry on a large piece of baking paper until it’s 1cm thick. Don’t worry about the shape, this is a rustic tart and I think it adds character.

Spread the smooth ricotta over the tart, leaving a few centimetres from the edge. Top the ricotta with the leeks and fold the edges of the tart over itself.

Sprinkle the grated cheddar cheese on top. If you want, brush the top of the pastry with an egg yolk to give it a shiny finish once it has baked.

Carefully drag the baking paper with the tart onto a baking tray. Bake for 30 minutes or until the pastry is a deep golden colour.

Serve the tart with a simple green salad.

Note: Note: If you don’t have leeks, you could use cooked mushrooms, pumpkin, capsicum, spinach, or onions.