Ricotta And Caramelized Leek Galettes
- 2 tbsp olive oil
- 2 None onions, thinly sliced
- 2 None leeks, trimmed, thinly sliced
- 1 tbsp fresh thyme leaves
- 1 2/3 cup ricotta
- 1/4 cup grated Parmesan
- 1 None large egg, separated
- 4 sheets ready-rolled pie crust
- Preheat oven to 400u0b0F. Grease 2 baking sheets, line with parchment. Heat oil in large skillet, cook onions and leeks, stirring, for 15 mins, or until mixture starts to caramelize. Stir in thyme, cool.
- Combine cheeses and egg yolk in a small bowl. Using a 7-8-inch plate as a guide, cut 1 round from each pie crust. Place 2 rounds on each baking sheet. Spoon ricotta mixture over rounds, leaving a 1 1/2-inch border around edges.
- Spoon leek mixture over ricotta. Turn border of each tart up around filling, brush upturned edges with egg white.
- Bake for 35 mins, or until pastry is lightly browned.
olive oil, onions, leeks, thyme, ricotta, parmesan, egg, ready
Taken from recipes-plus.com/api/v2.0/recipes/29172 (may not work)