Leek, onion and ricotta tart

April 9, 2010 (Last Updated: January 11, 2019)
Leek, onion and ricotta tart recipe

TO DRINK: Chamonix Sauvignon Blanc 2009, rich and spicy with a long-lingering aftertaste.

Print Recipe

Leek, onion and ricotta tart

Ingredients

  • 45ml (3 tbsp) butter
  • 100g fresh breadcrumbs
  • 80ml (1/3 cup) olive oil
  • 8 leeks, sliced
  • 2 red onions, finely sliced
  • 2 garlic cloves, finely chopped
  • 100ml fresh flat-leaf parsley, chopped
  • 20ml (4 tsp) dried oregano
  • 4 large eggs
  • 600g ricotta
  • 200ml Parmesan, freshly grated
  • salt and freshly ground black pepper, to taste

Instructions

1

Preheat the oven to 180°C. Lightly grease a 20cm springform cake tin with the butter. Pour in the breadcrumbs and shake to coat the tin well.

2

Heat the oil in a large frying pan and cook the leeks, onion and garlic until soft, about 10 minutes. Stir in the herbs and leave to cool a little.

3

Beat the eggs in a large mixing bowl, add the ricotta and mix well to combine. Add the leek mixture and half the Parmesan and season well.

4

Pour the ricotta mixture into the cake tin. Mix the remaining breadcrumbs and Parmesan and scatter over the top. Bake until firm and golden, about 15 – 20 minutes. Rest for about 10 minutes before turning out of the tin and cutting into wedges. Serve with a green salad.

 

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April 9, 2010 (Last Updated: January 11, 2019) By
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