Leeks are abundant in the U.K. and they are delicious in so many recipes. I’m always looking for new ways to use them. Being from California, I hadn’t cooked much with leeks until moving to England, but I’m so glad I use them most weeks now! If you haven’t tried them, I think you’ll love them too. They offer great flavor from scrambled eggs, to potatoes, to just about anything. Leeks impart an onion/garlic flavor profile into your recipes. I also save the dark green tops for bone broth, which is a win-win. This recipe is great made ahead and served chilled or warm from the oven.

1 recipe favorite pie crust or puff pastry

2 leeks

1 Tablespoon butter

1 container (250g) ricotta

2 eggs

1 large handful (50g) grated Parmigiano-Reggiano cheese

zest of 1 lemon

1/2 cup (50g) walnuts, chopped

Method:

1. Preheat the oven 350F/180C.

2. If using pie crust: blind bake unfilled, for 10 minutes. Make sure to prink the crust with a fork and use ‘pie weights’ if you have them.

   If using puff pastry: thaw, brush with a beaten egg and fold a 3/4” border edge. Bake 10 minutes, fill and return to oven.

3. In a frying pan, saute over medium heat the leeks with the butter until just softened, but not browned.

4. In a mixing bowl whisk together the cooked leeks, ricotta, eggs, Parmigiano-Reggiano, lemon zest & walnuts. Set aside.

5. Pour the mixture into your pie crust or puff pastry.

6. Bake approximately 25 minutes until golden. Serve warm, room temperature or chilled.