Leek, ricotta and grilled chicken tart

1. Wash and slice the leeks. Make them sweat in a pan with olive oil. Salt and pepper to taste and let cook for 15 minutes over low heat. Preheat the oven to 180°C (th. 6).

2. Roll out the pastry dough in a tart pan and prick with a fork. Break the eggs and beat them in a bowl.

3. Add the ricotta cheese, mix, then add half of the leeks and the minced chicken. Add salt and pepper and a pinch of nutmeg.

4. Pour the mixture over the tart shell and add the remaining leeks and minced chicken. Bake for about 30 minutes. Serve warm or cold with a salad.

Photo credit: Sucré Salé