Leek Pie

Leeks are a vegetable that is often used in place of onions, it is very delicate and aromatic, and more easily digestible. Although leeks are found throughout the year in the grocery store, I associate this vegetable with the autumn-winter period in which the vegetable tastes best. Before the leeks arrived in the spring I decided to make this recipe. It is very simple and tasty and perfect for a light dinner.

LEEK PIE
Preparation time: 30 minutes | Cooking time: 40 minutes
(Serves 4)

1 package of puff pastry (if possible whole wheat)
1 pound ricotta cheese
1 egg
1 oz Parmesan cheese
3 leeks
salt and pepper

Cut leeks into rings (white part only). Put them in a pan with two tablespoons of water and a little salt. Let them absorb the liquid, stirring frequently. When cooked, turn off the heat and let it cool.
Preheat oven to 350F.
Meanwhile, in a bowl mix the ricotta cheese with egg and parmesan cheese .
Add the leeks, season with salt and pepper.

Line a baking pan with parchment paper, place the dough, evening out the edges come out from the pan. Pour the mixture in the pan. Tuck the edges creating small waves (see photo).
Place the pan in the oven and cook for 30 minutes. It should form a golden crust.
Serve sliced ​​hot.

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