What’s For Dinner, Honey?
Posted on 16 July 2008 by joy
Tonight for dinner- Leek, Ricotta, and Prosciutto Tarts
With frozen puff pastry, a simple spread and a few toppings, these tarts come out of the oven and instantly class up your kitchen. They’re also great for a late lunch of a lazy Sunday, and an easy go to recipe when you’re entertaining.
Feel free to experiment with the toppings. How about grilled onions and roasted red peppers?
Leek, Ricotta, and Prosciutto Tarts
adapted from Instant Entertaining, October 2007
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
5 slices thinly sliced prosciutto, layered and sliced into strips
45 grams (1 1/2 ounces) butter, melted
2 teaspoons thyme leaves
Sea salt and cracked black pepper
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 and prosciutto 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.
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Tags | dinner, fast dinner, recipe
