Leek, tomato and ricotta tart

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Leek, tomato and ricotta tart

Leek, tomato and ricotta tart

Number of people

2 leeks

2 tomatoes

50 g ricotta cheese

70 g Parmesan cheese

30 cl thick fresh cream

1 pinch of salt

1 pinch of pepper

1 basil leaf

1 puff pastry dough

Preparation: 20 min
Cooking time: 25 min
Step 1
Preheat your oven to 210°C.
Step 2
Cut the leeks into small pieces, fry them in a pan in a little olive oil.
Step 3
On the bottom of your dough that you have precooked, spread your leeks.
Step 4
Mix the ricotta cheese, cream, parmesan cheese, salt and pepper and add them to your leeks.
Step 5
Cut your tomatoes into slices and spread them over your cream.
Step 6
Sprinkle with parmesan cheese and basil.
Step 7
Bake for 25 minutes, rotating heat at 210°C.
Step 8
Let cool slightly before serving.
I add my grain of salt

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