Leek Tart With Oil-Cured Olives Recipe (2024)

Ingredients

Yield:6 small servings

• For the ricotta base:
• ½cup whole milk ricotta cheese
• 1large egg yolk
• 3tablespoons olive oil
• ¼cup sour cream
• Salt and black pepper
• For the pastry:
• One 14-ounce package Dufour or other all-butter puff pastry
• For the topping:
• 2tablespoons unsalted butter
• 2 to 4leeks, white and light green parts only; cut diagonally into ⅓-inch wide slices, to make a total of 2 cups
• ½teaspoon fresh thyme leaves
• Salt and black pepper
• 1egg yolk, beaten
• 1cup grated Gruyère cheese
• 12oil-cured pitted black olives, torn or cut in half

Preparation

1. Step

   1

   To make the ricotta base, preheat oven to 375 degrees. In a bowl, combine ricotta with egg yolk and olive oil; whisk until well blended. Stir in sour cream, and season with salt and pepper.

2. Step

   2

   To make the pastry, cut pastry into six four-inch squares, and lightly score a border about ¼ inch from the edge. Lightly score a criss-cross pattern in the inside of the square. Place on a baking sheet and bake until puffed and lightly browned, 10 to 20 minutes. Remove from oven and poke the center with a fork to allow steam to escape. Cool for 10 minutes.

3. Step

   3

   To make the topping, place a medium sauté pan over medium heat. Melt butter, add leeks and thyme, and sauté until leeks are soft and lightly caramelized, 10 to 15 minutes. Season with salt and pepper to taste; set aside.

4. Step

   4

   Brush the edge of the puff pastry with beaten egg yolk. Spread scored area of pastry with the ricotta base, and sprinkle evenly with Gruyére. Top with leeks and olives. Bake until the edges are golden brown, and the cheese is bubbling, 10 to 14 minutes. Serve hot.

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