Simple Leek and Ricotta Tarts

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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These simple leek and ricotta tarts are a wonderful addition to your vegetarian repertoire, offering a delicate balance of creamy cheese and sweet, tender alliums. Using shop-bought puff pastry makes this recipe incredibly accessible for a midweek meal, yet the finished result looks elegant enough for a weekend lunch with friends. The ricotta base is seasoned with savoury parmesan and fresh thyme, providing a light, aerated texture that contrasts beautifully with the flaky, golden pastry crust.

Whether you are looking for a sophisticated starter or a quick evening tea, these individual tarts are both versatile and Mediterranean-inspired. Serve them warm from the oven alongside a crisp, zesty fennel and parsley salad to cut through the richness of the cheese. They are also excellent for picnics or packed lunches, as the flavours settle beautifully once cooled to room temperature.

Ingredients for Simple Leek and Ricotta Tarts

500 grams (450g ) fresh ricotta cheese
30g grated parmesan cheese
2 ägg
600 grams (575g) ready-prepared puff pastry
1 leek, trimmed and finely sliced
45 grams (45g) butter, melted
2 teaspoons thyme leaves
Sea salt and cracked black pepper

How to make Simple Leek and Ricotta Tarts

Preheat the oven to 180°C (179°C). 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 .

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