Leek and Ricotta Puff Recipe

Name: Leek and Ricotta Puff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Fresh Ricotta Cheese; 1/4 cups Grated Parmesan Cheese; 2 whole Eggs; 2 pieces Thawed Puff Pastry; 1 whole Trimmed And Sliced Leek; 3/4 cups Cooked And Chopped Bacon; 3 Tablespoons Melted Butter; 2 Tablespoons Thyme Leaves; 1 dash Salt; 1 dash Pepper

Servings: persons

1 pound Fresh Ricotta Cheese
1/4 cups Grated Parmesan Cheese
2 whole Eggs
2 pieces Thawed Puff Pastry
1 whole Trimmed And Sliced Leek
3/4 cups Cooked And Chopped Bacon
3 Tablespoons Melted Butter
2 Tablespoons Thyme Leaves
1 dash Salt
1 dash Pepper

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1.
2
Preheat oven to 350F.
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2.
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Place the ricotta, parmesan, and eggs in a bowl and whisk until smooth.
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3.
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Roll out the puff pastry on a lightly floured surface until 1/8 thick.
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4.
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Cut into 6 squares and place on greased baking sheets.
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Spread the ricotta mixture over the pastry squares, leaving a 3/4 border.
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Place the leek and bacon on top of the ricotta mixture and brush with the butter.
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Sprinkle with thyme, salt, and pepper.
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Bake for 25 to 30 minutes or until the leek is golden.

630

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound Fresh Ricotta Cheese, 1/4 cups Grated Parmesan Cheese, 2 whole Eggs, 2 pieces Thawed Puff Pastry, and more.

Yes, Leek and Ricotta Puff falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Leek and Ricotta Puff

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