Caramelised Leek and Ricotta Tarts (Gluten Free)

Nutrition (per tart, makes 8): 176 calories, 8g fat, 15g carbs, 10g protein

Ingredients:
Base

• 50g coconut flour
• 50g quinoa flour
• 30g almond meal
• 100g chickpeas, drained and rinsed (weighed after drained and rinsed)
• 100g cottage cheese
• 100g unsweetened apple sauce
• 4 tsp psyllium husks
• salt and pepper

Filling

• 1 leek, cut in half lengthways, rinsed, finely sliced
• 1 Tbsp butter
• 2 cloves garlic, crushed
• 1 egg
• 250g reduced fat ricotta
• 80g reduced fat cream cheese
• salt and pepper to taste

Note: the cheeses are the 'light' option, not  'extra light'

Method:

Base

1. combine all ingredients in a food processor until smooth and well combined (depending on the size of your processor you may need to do two batches)
2. Wrap dough in cling film and put in the fridge for 30-60 mins
3. cut dough into eight and press into greased mini tart tins. Bake for 15-20 mins at 180C or until golden. Take out of tin before adding filling 

Filling

1. Melt butter over a medium heat. Add leek and garlic and cook stirring until soft and caramelised. let cool
2. Combine all other filling ingredients in a food processor until just combined. Stir through leek
3. Divide filling evenly between bases and bake for 20-30 mins at 180C, until set