Buttery Leek Tart

Buttery Leek Tart

SERVES: 6 | PREP TIME: 10 min | COOK TIME: 20-30 min


We have used our black garlic butter to make this deliciously creamy leek tart, but any good Irish butter will do. The pastry can be blind baked in advance and ready to go for a quick and tasty lunch or brunch.

Buttery Leek Tart


1 sheet of puff pastry
4 small or 2 large leeks
60g butter
1 250g tub Ricotta cheese
1 whisked egg
Salt and pepper


1. Prep your ingredients:

  • Preheat your oven to 200 degrees or 180 for a fan oven
  • Place the whole sheet of puff pastry or cut into 4 pieces and place on a piece of baking parchment on a baking tray
  • Score 1 cm around the edge of the pastry and prick the middle with the tip of the knife
  • Wash and slice the leeks

2. Bake the pastry for 15 minutes while you cook the leeks.

3. Melt the butter in a pan and gently cook the leeks with the lid on for 10-12 minutes until really soft. Season with salt and pepper and take off the heat.

4. When the leeks have cooled a little, stir in the ricotta and grind in some pepper.

5. Spread the leek and cheese mixture over the base of the pastry case and brush some egg wash around the edge of the pastry. Bake in the oven for 15 minutes until the pastry is golden.

6. Serve warm with a green salad or leave to cool and cut into fingers and enjoy as a snack.