Thursday 19 September 2019

Forkful's easy suppers - leek soup and tart

Leek tart
Leek tart

This week, I'm making use of my ricotta tart recipe, which I use as a base throughout the year. In the summer time, I top it with courgettes or tomatoes.

In the winter, I use leeks and bacon to make it a comforting pie rather than a summery tart. Leek soup needs no introduction. I pair mine with toast and smoked salmon, which elevates this humble meal to a substantial yet speedy supper.

Leek tart

Serves 4

Prep Time: 15 mins

Cooking Time: 25 mins


1 large leek

1 tablespoon of olive oil



250g ricotta

1 egg

1 tablespoon of Parmesan, finely grated

2 garlic cloves, finely grated

4 rashers of streaky bacon

1 x sheet of ready-rolled puff pastry

Freshly chopped mint, to serve

Zest of half a lemon, to serve


1. Wash and slice the leek into rounds. Heat the olive oil in a large frying pan and gently fry the leeks for 5 minutes, until softened.

2. In another bowl, mix the ricotta, egg, grated garlic, the Parmesan together. Add a pinch of salt and pepper and mix again.

3. Roll out the sheet of pastry onto a baking tray lined with baking paper.

4. Spread the ricotta mix over the pastry sheet, leaving a border of about 2cm around the edge of the pastry.

5. Place the rashers, uncooked, into the ricotta mix. Scatter the leeks on top and all around the tart.

6. Fold the pastry in at the edges to create a border so the mix doesn't ooze out while it's cooking. You can make this as neat or as rustic as you like.

7. Cook in an oven, pre-heated to 200c / 180c fan / Gas Mark 6, for 25 to 30 minutes.

8. Serve the tart hot or cold, with a fresh grating of lemon zest over the top to serve.

Leek soup with smoked salmon toasts

Serves 4

Prep Time: 15 mins

Cooking Time: 30 mins


1 tablespoon of butter

1 tablespoon of oil

1 leek

1 small onion

1 small potato

2 cloves of garlic

2 slices of streaky bacon

750ml vegetable stock

150ml of double cream

1 tablespoon of freshly chopped chives

4 slices of bread

4 tablespoons of ricotta

200g smoked salmon


1. Heat the butter and olive oil in a large soup pot over a medium heat.

2. Peel and roughly chop the leek, onion, potato, garlic and bacon. Add to the pot and cook for 10 minutes until starting to soften.

3. Top up with vegetable stock. Bring to a simmer and cook for 25 minutes, or until the vegetables are cooked through and soft.

4. Use a hand-held blender to blitz the soup until smooth. Allow to cool slightly before adding the cream. Mix well.

5. Meanwhile, toast your bread. Spread the ricotta on your toast and top with smoked salmon.

6. Divide the soup between four bowls. Sprinkled with freshly chopped chives and serve each bowl with a slice of smoked salmon on toast.

This week’s storecupboard essential:

Vegetable bouillon: Dr Coy’s vegetable bouillon is an Irish-made organic seasoning that you can use in your soups without having to worry about additives and excessive salt. Find out more on

Irish Independent

Editors Choice

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