Ham, leek, and ricotta toaster tarts are a delightful mix of savory, creamy, and flaky layers. These homemade pastries upgrade the classic toaster tart with a buttery crust, creamy ricotta, sautéed leeks, and flavorful ham or prosciutto. Perfect for breakfast, brunch, or a quick snack, they’re simple to make and taste gourmet. If you love recipes that balance ease with impressive flavor, this one is for you!
Why You’ll Love These Ham, Leek, and Ricotta Toaster Tarts
- Deliciously flaky crust: Buttery pastry that melts in your mouth.
- Savory and creamy filling: Ricotta, leeks, and ham combine for a perfect flavor punch.
- Make-ahead friendly: Prep the dough and filling in advance.
- Perfect for any occasion: Enjoy for breakfast, lunch, or as a party treat.
Ingredients
Pastry:
- 1 cup all-purpose flour
- 1 cup spelt flour
- 1 tsp kosher salt
- 1 cup (2 sticks) cold unsalted butter, cubed
- 1 large egg
- 1 tbsp apple cider vinegar
- 2–4 tbsp ice water
- 1 large egg, whisked (for egg wash)
Filling:
- ½ cup + 1 tbsp ricotta cheese
- 1 large egg, beaten
- ¼ tsp kosher salt
- 1 tbsp fresh chives (or 1 tsp dried)
- 3 tbsp minced parsley
- 1 tbsp extra-virgin olive oil
- 1 small leek (white and light green parts), thinly sliced and rinsed (about ¾ cup)
- 4 oz ham or prosciutto, thinly sliced
Step-by-Step: How to Make Them
- Make the Dough: In a food processor, pulse the flours and salt. Add butter and pulse until it forms pea-sized pieces. Whisk egg and vinegar in a bowl, then add gradually. Add ice water until dough clumps together.
- Chill: Divide dough into two discs, wrap, and refrigerate for at least 1 hour (or up to 2 days).
- Roll & Cut: Roll each disc into a 9×12-inch rectangle, about ⅛-inch thick. Cut into nine 3×4-inch rectangles. Chill on a baking sheet.
- Prepare Filling: Mix ricotta, egg, salt, chives, and parsley. Sauté leeks in olive oil until soft (7–9 minutes), then stir into ricotta.
- Assemble Tarts: Spread filling on half the rectangles, add ham, and top with remaining pieces. Seal edges with fingers and a fork. Brush tops with egg wash and prick with a fork.
- Freeze Briefly: Freeze tarts for 30–60 minutes.
- Bake: Preheat oven to 375°F. Bake for 25–28 minutes until golden. Cool for 20 minutes before serving.
Helpful Tips
- Keep dough cold for a flaky crust.
- Use prosciutto for a more delicate flavor.
- Prick the tops to release steam and prevent puffing.
Substitutions & Variations
- Cheese: Swap ricotta with goat cheese or cream cheese.
- Protein: Replace ham with smoked turkey, bacon, or make vegetarian with sautéed mushrooms.
- Herbs: Try thyme or tarragon for a different taste.
Storage
- Refrigerate: Keep in an airtight container for up to 3 days.
- Freeze: Wrap tightly and freeze for 1 month. Reheat at 350°F until hot.
Nutritional Info (Per Tart)
- Calories: 290 | Protein: 8g | Carbs: 24g | Fat: 18g | Fiber: 3g | Sugar: 2g
Serving Ideas
- Pair with a fresh salad for a light lunch.
- Serve at brunch with sparkling drinks.
- Enjoy alongside creamy soup for a cozy dinner.
FAQs
Can I make the dough ahead?
Yes! Chill it for up to 2 days or freeze for 1 month. Thaw in the fridge before use.
Do I need spelt flour?
No, you can use only all-purpose flour, but spelt adds a lovely nutty flavor.
How do I make these vegetarian?
Omit the ham or substitute with mushrooms or spinach.
How do I prevent soggy tarts?
Cook the leeks thoroughly, don’t overfill, and chill before baking.
Can I reheat them?
Yes, reheat at 350°F for 8–10 minutes.
Conclusion
Thank you for trying these ham, leek, and ricotta toaster tarts! They’re easy, flavorful, and perfect for any occasion. I hope you enjoy making and sharing them as much as I do. Happy cooking, and thanks for being part of this food-loving community!
Print
Ham, Leek, and Ricotta Toaster Tarts
- Total Time: 1 hr 48 mins
- Yield: 9 tarts 1x
Description
Flaky pastry filled with creamy ricotta, sautéed leeks, and savory ham for a delicious homemade toaster tart
Ingredients
- 1 cup all-purpose flour
- 1 cup spelt flour
- 1 tsp kosher salt
- 1 cup cold unsalted butter, cubed
- 1 large egg
- 1 tbsp apple cider vinegar
- 2–4 tbsp ice water
- ½ cup + 1 tbsp ricotta cheese
- 1 large egg, beaten
- ¼ tsp kosher salt
- 1 tbsp chives
- 3 tbsp parsley
- 1 tbsp olive oil
- 1 small leek, sliced
- 4 oz ham or prosciutto
Instructions
1) Make dough. 2) Chill. 3) Roll & cut. 4) Make filling. 5) Assemble. 6) Freeze briefly. 7) Bake at 375°F for 25–28 mins.
Notes
Chill dough thoroughly for best results. Substitute ham with mushrooms for vegetarian tarts.
- Prep Time: 1 hr 20 mins
- Cook Time: 28 mins
Nutrition
- Serving Size: 1 tart
- Calories: 290
- Sugar: 2g
- Carbohydrates: 24g
- Protein: 8g