goats curd & crispy leek tarts

Slightly tangy but super fluffy, goats curd can easily play the main role in many dishes. Spread lavishly onto toast for brunch or team it with other goats curd loving ingredients - thyme, leeks and ricotta for a light luncheon the ladies will adore.

Another way to secretly up the anti on a forgotten nutrient - Calcium.

ingredients

1/2 leek, finely sliced

2 teaspoons oil

4 x 60g eggs

120g goats curd

1 x 250g firm ricotta

1 x 300ml cream

1 tablespoon thyme, chopped

to do

Pre-heat oven to 180C.

Heat a small fry pan over medium heat and saute leek gently until golden and soft. Remove from heat and set aside.

Place all ingredients except leek and thyme into a food processor bowl. Process until smooth.

Lightly grease a muffin tray with cooking oil spray. Pour mixture evenly between 12 x cup muffin tray. Top evenly with crispy leeks and thyme.

Bake for 20-25 minutes or until golden brown and the mixture wobbles once when shaken gently. Remove from the oven and set aside to rest for 5 minutes. Gently remove each tart.

Serve immediately with freshly sliced bread and a modest green salad.

love amie x