Riverford Wicked Leeks
Leek, ricotta and walnut tart recipe image

Print Leek, ricotta and walnut tart

A great midweek meal if you've got some puff pastry in the freezer. Serve with a crisp green salad.


  • 1 pack rolled puff pastry
  • 1 egg
  • 3 large leeks, trimmed & sliced
  • 25g butter
  • 150g ricotta, crumbled
  • 25g Parmesan, grated (or veggie alternative)
  • Zest of ½ lemon
  • Pinch nutmeg
  • 50g walnuts, toasted & chopped
  • Salt & pepper


  1. Preheat oven to 200˚C/Gas Mark 6. Brush the pastry with beaten egg, keep the leftover egg to one side. Score a border around the pastry 2cm in from the edge. Bake for 12 minutes until lightly coloured.
  2. Meanwhile, cook the leeks gently in butter for 8 minutes until starting to soften. Mix the ricotta with the Parmesan, lemon zest, a few turns of black pepper and some grated nutmeg to your taste. Turn the walnuts in a little olive oil. Season the leeks with a little salt & pepper.
  3. Carefully push down any pastry that has risen in the middle part, leaving a puffed up edge. Stir the leftover egg into the leek mixture and spread evenly into the tart. Crumble over the ricotta and walnuts. Return the tart to the oven and bake for a further 15 minutes until the pastry is golden and the filling lightly coloured.
want to cook with fresh ingredients? try one of our award winning veg boxes