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Riccota and leeks tart

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Serves 4 | Prep Time 15 min | Cook Time 40-45 min

Why I Love This Recipe

Well, whether you call a quiche or tart, or any other name (torta salata in Italy, by the way), if I find a recipe for one, can't resist, and have to try it.

Ingredients You'll Need

a sheet of pate brisèe
2 eggs
100 g pancetta affumicata
200 g ricotta
1 leek
20 g fresh dill (chopped)
30 g parmiggiano reggiano
extra virgin olive oil
salt, pepper


Clean and slice the leek.

Cook diced pancetta with 2 tblsp of oil in a skillet at medium heat for 2-3 minutes.

Add sliced leek and cook for 3-4 minutes at low heat. Let it cool.

In a bowl, mix ricotta, eggs, dill, grated parmiggiano reggiano, pancetta with leek, salt and pepper.

Line a tart form with pate brisèe and punch it with a fork. Pour in the ricotta mixture, level with a spoon and bake in an oven preheated to 180°C for about 40 minutes. Serve warm.

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