The Local’s Leek + Ricotta Tart

3 Star Tested At The Local Community Food Centre in Stratford, Derek Barnes made this with a sheep’s milk ricotta in a homemade, prebaked pastry crust. You can make your own crust, buy a frozen one or go crustless. Single, frozen 9-inch (23-cm) deep-dish pastry crust 2 to 3 large leeks 2 tbsp (30 mL) olive oil Kosher salt + freshly ground black pepper 2 cups (500 mL) ricotta cheese 4 large eggs, at room temperature,

beaten 1/2 cup (125 mL) mixed, chopped herbs (such as dill, flat-leaf parsley, chives) 1/3 cup (75 mL) unsalted butter, melted, cooled Hot sauce for serving (optional)