Recipe

Freeform caramelised leek tarts

The beauty of freeform tarts is that they're incredibly easy to throw together, and taste every bit as delicious as a perfectly primped example.

Apr 30, 2011 2:00pm
  • 1 hr 20 mins cooking
  • Makes 4 Item
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Ingredients

Freeform caramelised leek tarts
  • 2 tablespoon olive oil
  • 2 (300g) brown onions, sliced thinly
  • 2 (700g) leeks, trimmed, sliced thinly
  • 1 tablespoon fresh thyme leaves
  • 2 cup (400g) ricotta cheese
  • 1/3 cup (25g) parmesan cheese, coarsely grated
  • 1 egg, separated
  • 4 (sheets) shortcrust pastry

Method

Freeform caramelised leek tarts
  • 1
    Heat oil in large frying pan, cook onion and leek, stirring, about 15 minutes or until mixture starts to caramelise. Stir in thyme, cool.
  • 2
    与此同时,结合奶酪和蛋黄在小bowl.
  • 3
    Preheat oven to 200°C (180°C fan forced). Oil two oven trays, line with baking paper.
  • 4
    Using 20cm (8-inch) plate as a guide, cut one round from each pastry sheet, place two rounds on each tray. Divide ricotta mixture among rounds, leaving 4cm (1½-inch) border around edges.
  • 5
    Divide leek mixture over rounds. Turn border of each tart up around filling, brush upturned edges with egg white.
  • 6
    Bake tarts about 35 minutes or until pastry is browned lightly.

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