Garlic, leek and ricotta tart

Babiche Martens

The ricotta, a hint of garlic and the flavour of the leeks is a yummy combo. Simply serve with a salad or, if you are feeling more wintery, with some new potatoes and crusty bread. Trim only the very coarse ends from your leeks to avoid waste.

Ingredients

150 g	Shortcrust pastry (Main)
30 g	Butter
2 large	Leeks, thinly sliced (Main)
4 cloves	Garlic, crushed
½ cup	Cream (Main)
3	Eggs (Main)
200 g	Ricotta cheese (Main)
½ cup	Grated parmesan cheese
½ tsp	Salt and freshly ground black pepper

Directions

1. Preheat an oven to 180C.
2. Line a 10cm x 35cm tin with the shortcrust pastry. Bake blind lined with baking paper and rice for 20 minutes. Remove from the oven.
3. Lower the oven to 170C.
4. Heat the butter in a large pot. Add the leeks and garlic, cooking on a low heat for 15 minutes until completely softened. Remove from the heat.
5. In a small bowl combine well the cream, eggs, ricotta, parmesan, salt and pepper. Add the leeks and stir gently. Pour the mixture into the pastry case. Place into the oven for 30 minutes until the centre is just set.
6. Remove and cool slightly before serving.

More of Angela's recipes using winter produce

• Braised red cabbage
• Rhubarb and coconut yoghurt-topped pavlovas