Crispy wonton tartlets with lemon ricotta, golden leek, and hazelnut

Instructions

1. 1

   1. Preheat the oven to 190 °C / 375 °F. Lightly grease a mini or standard muffin pan with a little of the olive oil.

2. 2

   2. Place one wonton wrapper into each cavity, gently pressing to form small tart shells. Brush the wrappers with about half of the olive oil.

3. 3

   3. Bake the wonton shells for 8 to 10 minutes at 190 °C / 375 °F, until golden and crisp. Remove from the oven and let them cool in the pan for 5 minutes.

4. 4

   4. While they bake, mix the ricotta, lemon zest, lemon juice, half of the salt, and black pepper in a bowl until smooth and creamy.

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   5. Heat the remaining olive oil in a skillet over medium heat. Add the leek with the remaining salt and cook for 5 to 6 minutes, stirring, until tender and golden at the edges.

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   6. Stir the honey into the leek and cook 1 minute more, stirring, until slightly glossy and lightly caramelized. Remove from the heat.

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   7. Fill each wonton tartlet with a spoonful of the lemon ricotta cream.

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   8. Top with the golden leek, then finish with the chopped hazelnuts and chives.

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   9. Serve warm or at room temperature to keep the contrast between the crisp shell, creamy filling, and savory leek topping.