Leek and Ricotta Tarts

Whisk fresh ricotta cheese and grated Parmesan with egg before spreading it out over a puff pastry. Add finely sliced leeks and thyme leaves, brush with butter, and bake.

1 lb fresh ricotta cheese (500 g)
¼ cup Parmesan cheese, freshly grated
2 eggs
20 oz ready-prepared puff pastry (600 g)
1 leek, trimmed and finely sliced
1½ oz butter, melted (45 g)
2 tsp. thyme leaves
sea salt
black pepper, freshly cracked

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4).

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 (⅛") thick. Cut into 4x15 cm (6") squares and place on baking trays lined with non-stick baking paper. Spread the ricotta mixture over the pastry squares leaving a 2 cm (¾") 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.

Makes 4 servings.