Bacon, leek and ricotta tart with a golden puff pastry crust, topped with melted cheese and fresh thyme, on a cooling rack
Close-up of a slice of bacon, leek and ricotta tart being lifted, showing the flaky pastry base, crispy bacon bits and creamy ricotta filling
Bacon, leek and ricotta tart served on a plate with a side salad and tomato chutney

Bacon, leek and ricotta tart

Bacon, leek and ricotta tart

It’s hard to resist the holy trinity of bacon, leek, and ricotta, but bundle it all up on a slab of Carême puff pastry, and we might just implode with excitement. We’re not wishing any implosions on you, just a brilliant meal of crisp, golden pastry topped with three cheeses (ricotta, mozzarella and Parmesan) and a bacon-studded leek filling, with a little garlic, thyme and egg to bring it all together. A brilliant and effortless meal for the warmer months, or slice it into smaller pieces and you'll have a certifiably scrumptious starter.
Cook & Eat

To Serve

A lemony-dressed salad stacked with fresh herbs makes an excellent companion.

Ingredients

Ricotta cheese (32%) (pasteurised milk, whey (milk), food acid (330), acidity regulator (526)), puff pastry (wheat flour, butter (milk cream), water, salt, vinegar, bacon (10%) (pork, salt, mineral salts (339, 450, 451), antioxidant (316), preservative (250), flavor, natural wood smoke), leek (9%), free-range pasteurised egg, mozzarella cheese (pasteurised milk, salt, cultures, non-animal rennet, anticaking agent (460), preservative (200)), onion, parmesan cheese (pasteurised milk, cultures, non-animal rennet, salt, anticaking agent (tapioca starch)), garlic, olive oil, olive oil, salt, thyme

* We don’t add preservatives or additives to our meals – we cook with the same real ingredients you would find in your home fridge and pantry. Some of these household ingredients do contain sub-ingredients, for example Dijon mustard contains sulphites and crushed tomatoes contain citric acid. We try to find products with as few additives as possible and always list every ingredient in our meals, both here and on the label.

Nutritional Info

Serving Size: 245g Ave Quantity
Per Serving 		Ave Quantity
Per 100g
ENERGY 2466 kJ 1007 kJ
PROTEIN 35.5 g 14.5 g
FAT (TOTAL) 36.2 g 14.8 g
-SATURATED 21.7 g 8.9 g
CARBOHYDRATE 28.9 g 11.8 g
-SUGARS 4.8 g 2.0 g
SODIUM 1448 mg 591 mg

Allergens

Does contain: eggs, gluten, milk, wheat

May contain: crustaceans, fish, lupin, molluscs, peanuts, sesame, soy, sulphites, tree nuts
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SIZE GUIDE

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Serves 2

SERVES 2

Serves 2

To Cook

Remove plastic film and preheat oven (FF) to 200C.
FROZEN: Cook the tart for approximately 45-50 minutes or until the pastry is golden and flaky. Cover loosely with foil if the top is getting too brown.
DEFROSTED: Cook the tart for approximately 35-40 minutes or until the pastry is golden and flaky.
Let the tart cool for a few minutes before transferring to a wire rack to cool slightly further. Cut in half and serve with a green salad if you like. Tip: cut into small squares for sharing. Ovens vary, please adjust cooking times if necessary.