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Simple Leek and Ricotta Tarts

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

These simple leek and ricotta tarts are a wonderful addition to your vegetarian repertoire, offering a delicate balance of creamy cheese and sweet, tender alliums. Using shop-bought puff pastry makes this recipe incredibly accessible for a midweek meal, yet the finished result looks elegant enough for a weekend lunch with friends. The ricotta base is seasoned with savoury parmesan and fresh thyme, providing a light, aerated texture that contrasts beautifully with the flaky, golden pastry crust.

Whether you are looking for a sophisticated starter or a quick evening tea, these individual tarts are both versatile and Mediterranean-inspired. Serve them warm from the oven alongside a crisp, zesty fennel and parsley salad to cut through the richness of the cheese. They are also excellent for picnics or packed lunches, as the flavours settle beautifully once cooled to room temperature.

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Ingredients for Simple Leek and Ricotta Tarts

  • 500 grams (450g ) fresh ricotta cheese

  • 30g grated parmesan cheese

  • 2 eggs

  • 600 grams (575g) ready-prepared puff pastry

  • 1 leek, trimmed and finely sliced

  • 45 grams (45g) butter, melted

  • 2 teaspoons thyme leaves

  • Sea salt and cracked black pepper

How to make Simple Leek and Ricotta Tarts

Preheat the oven to 180°C (179°C). Place the ricotta, parmesan and eggs in a bowl and whisk until smooth. Roll out the pastry on a lightly floured surface until 3 mm (1/8 inch) thick. Cut into 4 x 15 cm (6 inch) squares and place on baking trays lined with non-stick baking paper. Spread the ricotta mixture over the pastry squares leaving a 2 cm (3/4 inch) border. Place the leek on top of the ricotta mixture and brush with the butter. Sprinkle with the thyme, salt, and pepper and bake for 25–30 minutes or until the leek is golden. Serve with the fennel and parsley salad .

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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