Ricotta, Spinach & Leek Tart

Ingredients

Tart

• 200g vegan flaky puff pastry
• 1 leek, cut in half lengthways & sliced 1cm
• 1/2 bunch spinach, roughly chopped
• 1 Tbsp thyme, roughly chopped
• 1 drizzle of oil
• 50g ricotta cheese
• 1/2 pack tarragon blend
• 50g feta cheese, crumbled
• 2 Tbsp red pepper pesto
• 2 Tbsp grated parmesan

Salad

• 1/2 pear, thinly sliced
• 1/2 pack mesclun
• 1 tsp balsamic vinegar

To Serve

• 2 Tbsp Maison Therese Balsamic Onion Relish

Serves 2

Method

1. Preheat oven to 230°C (or 210°C fan bake).
2. Gently unroll pastry sheet onto a lined oven tray. Use a knife to score each piece of pastry 1cm from the edge to create a border (not cutting all the way through). Prick pastry a few times with a fork. Bake for an initial 10 minutes, until puffed and starting to brown. Remove from oven.
3. Slice leek and chop spinach and thyme and set aside separately. Heat oil in a large fry-pan on high heat. Cook leek with a pinch of salt for 5-6 minutes, until softened and starting to brown. Add spinach and cook for a further 1-2 minutes, stirring, until spinach has wilted. Season with salt and pepper.
4. Assemble tart in a small bowl, combine ricotta and tarragon blend together with a pinch of salt. Spread ricotta mixture over base of pastry, then top with leek and spinach mixture. Crumble over feta, dollop with red pepper pesto and sprinkle over parmesan and thyme.
5. Bake tart on upper oven rack for a further 10-12 minutes, until golden.
6. Slice pear and toss in a medium bowl with mesclun and balsamic vinegar. Season to taste with salt and pepper.
7. Serve tart with Balsamic Onion Relish and salad on the side.