Gentle, mild and giving, the good leek fits in anywhere.
Recipes and styling by Anna Montali
Photograph by Graeme Borchers
Leek, onion and ricotta tart
- 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
Preheat the oven to 180°C. Lightly grease a 20cm spring-form cake tin with the butter. Pour in the breadcrumbs and shake to coat the tin well.
Heat the oil in a large frying pan and cook the leeks, onion and garlic untilsoft, about 10 minutes. Stir in the herbs and leave to cool a little.
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.
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.