Thursday 26 April 2018

Speedy Suppers: Leek & Hazelnut Tart for a sweet treat

Hazelnut tart
Hazelnut tart

Aoife McElwain

Granted, you probably don't want to be treating yourself to these flaky, buttery (well, faux-buttery mostly) sheets every night. But for an occasional treat, a sheet of defrosted puff pastry can be just the solution for a speedy supper. I always have a few rolls hanging around my freezer in case of emergency.


1 sheet of pre-rolled puff pastry, defrosted

1 beaten egg

1 leek

1 teaspoon of butter

2 cloves of garlic

150g of ricotta cheese

Zest of 1 lemon


A generous handful of finely grated gruyère


1 Preheat oven to 200c/180c fan/gas mark 6.

2 Place a sheet of baking paper on a baking tray large enough to fit your pastry sheet. Unroll the pastry sheet onto the baking tray and use a knife to lightly score a border of about 1cm around the edges of the pastry. Brush the edge of the border with beaten egg.

3 Trim and finely slice your leek before washing well in a colander. Heat your butter in a frying pan. Fry the leeks for three minutes. Finely grate garlic cloves into the pan and fry for a further minute.

4 Smear the pastry sheet with half of the ricotta, within the pastry border. Scatter with the cooked leeks and dollop with the rest of the ricotta. Roughly chop the hazelnuts and scatter over the ricotta. Add the lemon zest before thoroughly sprinkling with grated gruyère.

5 Cook for 15 - 20 minutes, until the puff pastry is golden brown and risen. Serve hot or warm with a green salad on the side.

Serves 6

Preparation time: 10 minutes

Cooking time: 15 - 20 minutes

Irish Independent

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