RICOTTA, LEEK AND HAM TARTS
These ricotta, leek and ham tarts are simple and tasty.
Squares of pre-made puff pastry are spread with a mixture of ricotta, parmesan and lemon, then topped with sautéed leeks and thick cut ham. Bake until puffed and golden!
Parmesan-crumbed cauliflower offers something a little different from your standard side salad, although a handful of greens make an appearance too.
Serve with lemon and olive oil. A dollop of relish or pickle is a nice finishing touch.
Bonus – you’ll have time to do most of the clearing up while the tarts and cauliflower bake!
RICOTTA, LEEK AND HAM TARTS
These ricotta, leek and ham tarts are simple and tasty. Parmesan-crumbed cauliflower offers something a little different from your standard side salad.
Ingredients
TARTS
- 1 small leek
- 3 cloves garlic
- 2 tsp olive oil
- 250 g ricotta (8.8oz)
- 1/2 cup finely grated parmesan (45g)
- Zest of 1/2 lemon
- 200 g thick sliced ham (7oz)
- 2 frozen puff pastry sheets, defrosted (300g/10.6oz)
CAULIFLOWER
- 1 small cauliflower
- 1/3 cup finely grated parmesan (30g)
- 3 Tbsp panko breadcrumbs
- 2 Tbsp olive oil
- Zest of 1/2 lemon
TO SERVE
- 40 g baby or Mediterranean rocket (1.4oz)
- 2 tsp olive oil
- Lemon wedges
- Tomato relish (optional)
Instructions
Preheat oven to 190ºC (375ºF) fan bake and line 2-3 large oven trays with baking paper.
PREPARE TART INGREDIENTS
Trim ends off the leek and discard. Clean leek well, then slice into half rings. Crush garlic. Heat oil in a large frying pan on medium-high. Cook leek and garlic with a little salt and pepper until tender (about 5 minutes). Remove from heat.
Meanwhile, place ricotta, parmesan and lemon zest in a small-medium bowl and stir to combine. Season to taste with salt and pepper. Roughly chop ham.
PREPARE CAULIFLOWER
Roughly chop cauliflower into small florets. Place in a large bowl. Add parmesan, breadcrumbs, oil, lemon zest and a little salt and pepper and toss to combine. Arrange on one of the prepared trays.
MAKE TARTS
Cut each piece of pastry into four squares and arrange in a single layer on second tray (you may need to add a third tray). Use a sharp knife to score a 5mm / 0.2in border on each pastry square (don’t cut all the way through). Spread ricotta mixture on the pastry within the border, then top with ham and cooked leeks.
Place tarts and cauliflower in oven and cook for 20 minutes, until golden brown.
SERVE
Serve tarts with cauliflower and rocket. Drizzle all over with oil and serve with lemon wedges to squeeze over everything. Add a dollop of tomato relish, if desired.
Recipe Notes
WINE MATCH: Try a Pinot Gris.
GLUTEN-FREE OPTION: Use gluten-free pastry (or try gluten-free pizza bases instead) and gluten-free panko breadcrumbs.
INGREDIENT SWAPS / NOTES: Cauliflower can be swapped for broccoli (keep an eye on it as broccoli can burn more easily).
STORING AND REHEATING: Tarts and cauliflower are best reheated in the oven (they go a bit soggy in the microwave). Cauliflower could also be reheated in a frying pan. Add rocket and lemon just before serving.
2 Comments
Really nice and very fresh. We had ours with beetroot chutney and it worked really well.
Beetroot chutney sounds like a great accompaniment! Thanks for your review Chris 😊