Pastry – I used my favourite sour cream pastry.
1 cup ricotta
¼ cup milk
Line one large tart tin or 6 mini ones with pastry. Cover with baking paper and fill with beans or pastry weights before blind baking in a preheated, 180°C oven for 15 minutes. Remove the beans and paper and prick the pastry a couple of times with a fork before returning to the oven for another 5 minutes.
Heat a little oil in a pan and add the sliced leeks. Sauté on a low heat until the leeks are soft, making sure not to brown them. In a bowl whisk the eggs with the ricotta and milk and a pinch of salt.
Place the cooked leeks in the pastry shells and pour over the egg mix.
Bake for 15–20 minutes until the egg is set.
Top with smoked salmon and a little crème fraiche on a bed of salad leaves.