Leeks Vegetarian

Flatbread with leeks, ricotta, fresh herbs and lemon

Name: Flatbread with leeks, ricotta, fresh herbs and lemon
Prep time: 30 min
Cook time: 15 min
Yield: 4
Cuisine: Entrées
Ingredients: 4 commercial flatbreads (naan-style); 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks; 30 ml (2 tablespoons) of olive oil; Salt and pepper, to taste; 250 g of ricotta cheese; 30 ml (2 tablespoons) of plain Greek yogurt; 15 ml (1 tablespoon) of basil pesto; 15 ml (1 tablespoon) of nutritional yeast; 15 ml (1 tablespoon) of lemon zest; 15 ml (1 tablespoon) of lemon juice, freshly squeezed; 30 ml (2 tablespoons) of fresh parsley, finely chopped; 30 ml (2 tablespoons) of chives, finely chopped; 1 garlic clove, chopped; Salt and pepper, to taste; 6 to 8 radishes, finely chopped; 30 ml (2 tablespoons) of capers, chopped; 30 ml (2 tablespoons) of olive oil; Pepper, freshly ground; A few parsley or coriander leaves, chopped (optional)

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Author: Sara Girard – Ma cuisine de tous les jours

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Preparation 15

Baking 15

Portions 4

Freezing No

Budget

Ingredients Preparation

Ingredients

4 commercial flatbreads (naan-style)
1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
30 ml (2 tablespoons) of olive oil
Salt and pepper, to taste

For the ricotta cream:

250 g of ricotta cheese
30 ml (2 tablespoons) of plain Greek yogurt
15 ml (1 tablespoon) of basil pesto
15 ml (1 tablespoon) of nutritional yeast
15 ml (1 tablespoon) of lemon zest
15 ml (1 tablespoon) of lemon juice, freshly squeezed
30 ml (2 tablespoons) of fresh parsley, finely chopped
30 ml (2 tablespoons) of chives, finely chopped
1 garlic clove, chopped
Salt and pepper, to taste

For the garnishing:

6 to 8 radishes, finely chopped
30 ml (2 tablespoons) of capers, chopped
30 ml (2 tablespoons) of olive oil
Pepper, freshly ground
A few parsley or coriander leaves, chopped (optional)

Preparation

Side-by-side mode

Preheat oven to 400°F (200°C).
Heat olive oil in a frying pan over medium heat. Add sliced leeks and sauté for 5 to 7 minutes or until tender and lightly browned. Season with salt and pepper, then set aside.

For the ricotta cream:

In a bowl, combine ricotta, Greek yogurt, basil pesto, nutritional yeast, lemon zest, lemon juice, garlic, parsley and chives. Season to taste with salt and pepper.
Spread 30 ml (2 tablespoons) of ricotta cream on each flatbread.
Put sautéed leeks on top of ricotta.
Place the garnished flatbreads on a parchment-lined baking sheet. Toast in the oven for 8 to 10 minutes or until edges are crisp and lightly browned.

For the garnishing:

In a bowl, toss radishes with capers and olive oil. Season to taste with salt and pepper. Top each toasted flatbread with the seasoned radishes and chopped capers. If desired, add a few parsley or coriander leaves for added freshness. Serve.