Recipe

Caramelised leek and olive tart

Indulge in this mouth-watering caramelised leek and olive tart - the perfect balance of sweet and savoury, and the perfect dish for dinner tonight!

  • 20 mins preparation
  • 1 hr cooking
  • Serves 4
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Ingredients

Caramelised leek and olive tart
  • 2 sheets frozen shortcrust pastry, thawed
  • 20 gram butter
  • 2 leeks, washed, sliced
  • 2 tablespoon brown sugar
  • 1 tablespoon chopped thyme
  • 100 gram wooloworths select full cream ricotta
  • 1/4 cup pitted kalamata olives, halved
  • 2 woolworths select free range eggs
  • 1/2 cup milk
  • mixed salad

Method

Caramelised leek and olive tart
  • 1
    Preheat oven to hot, 200°C. Lightly grease an 11cm x 35cm loose-based tart pan.
  • 2
    Line pan with pastry, cutting to fit. Chill for 30 minutes. Place pan on an oven tray.
  • 3
    Line pan with pastry, cutting to fit. Chill for 30 minutes. Place pan on an oven tray.
  • 4
    Meanwhile, in a large frying pan, melt butter on low. Cook leeks for 10-15 minutes. Add sugar and thyme. Spread over pastry. Top with crumbed ricotta and olives.
  • 5
    Pour over combined eggs and milk. Bake for 25-30 minutes until filling is set and golden. Serve with mixed salad leaves.

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