Name: Caramelised leek and olive tart
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: 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

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!

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Serves 4

Prep

20M

Cook

Total

1H 20M

Ingredients

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

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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