Ricotta, Leek and Broccoli Tart
There are so many choices to choose between for a tart whether its sweet or savoury or from the numerous fillings that you can add. They are great for so many occasions such as a light lunches, tea parties or just to satisfy that little nagging voice inside you.
The recipe that I used for this shortcrust pastry can be found here.
It is important that the leeks and broccoli have cooled completely and the broccoli has drained very well before you put them onto the pastry, as adding it to the tart while they are still warm can cause you to have soggy pastry.
The recipe for the 25cm tart can be found on my previous post but you can also buy some shortcrust pastry if you do not have the time to make it.
If you have made your own pastry and have used the egg wash use the remainder of that as part of your 2 eggs.
Ricotta, Leek and Broccoli Tart
Ingredients
- 1 medium leek
- 150 g broccoli
- 15 g butter
- 1/2 tablespoon olive oil
- 1 tablespoon whole grain mustard
- 250 g ricotta
- 250 ml cream
- 2 eggs
- 20 g parmesan cheese
- short crust pastry for a 25cm tart
- salt and pepper
Instructions
- Preheat your oven to 200°C
- Bring a pot of salted water to the boil, add the broccoli and cook for 5 minutes, drain and run under cold water to stop the cooking process.
- On a medium heat add the butter and oil to a frying pan, once the butter has melted add the leeks and a pinch of salt and cook until tender about 10 minutes, you do not want them to start browning.
- In a separate bowl mix together the ricotta and eggs then add the cream, parmesan and whole grain mustard. Season with salt and pepper (be careful not to add too much salt as there is parmesan in the mixture) .
- Place the cold leeks around the bottom of the tart and then scatter the broccoli around on top of the leeks.
- Poor over your ricotta mixture and bake for 30 - 40 minutes or until golden brown.
- Leave to cool slightly and serve with a side salad.