Leek and Ricotta Tart

  • Yield 4 servings

The combination of pine nuts and raisins with leeks may well be new to you but it’s certainly a successful one.

Leek and Ricotta Tart from Paul McCartney's Meat-Free Mondays cookbook.


7 tablespoons butter
1 1/2 cups all-purpose flour
3 tablespoons water
1/4 teaspoon salt
4 leeks, trimmed and roughly chopped
2 olive oil
2 garlic cloves, finely chopped
8 ricotta
2 tablespoons toasted pine nuts
3 tablespoons raisins, softened in warm water
1 egg
1/4 teaspoon salt
Freshly ground black pepper


  1. To prepare the pastry, combine butter and flour in a bowl. Using your fingers or a fork, work the butter into the flour until crumbly. Add water and stir to form a dough. Add salt and sprinkle with extra flour. Gather into a disk and wrap with plastic wrap. Refrigerate 30 minutes.
  2. Preheat oven to 375F.
  3. To prepare the filling, steam leeks gently 10 minutes; drain.
  4. Heat oil in a heavy skillet. Add garlic and leeks. Cook, stirring occasionally, 5 minutes. Remove from the heat.
  5. Combine ricotta, pine nuts and raisins in a large bowl. Add egg, stirring until well combined. Add leek mixture, salt and pepper.
  6. Roll out dough to fit into an 8-inch tart pan. Prick the crust with a fork and bake 10 to 15 minutes.
  7. Pour filling into crust and return tart to oven. Bake 30 minutes or until puffed and golden.

Recipes reprinted with permission from Paul, Stella and Mary McCartney’s Meat Free Monday Cookbook (Kyle Books, 2012).



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