LEEK TART WITH OIL-CURED OLIVES

Leek Tart With Oil-Cured Olives image

Provided by Elaine Louie

Time 1h

Yield 6 small servings

Number Of Ingredients 16

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Ingredients

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

Steps:

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.
To make the pastry, cut pastry into six four-inch squares, and lightly score a border about 1/4 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.
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.
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.

Nutrition Facts : @context http, Calories 657, UnsaturatedFat 30 grams, Carbohydrate 38 grams, Fat 50 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 17 grams, Sodium 435 milligrams, Sugar 3 grams, TransFat 0 grams

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Jaam Khan

jaamk89@aol.com

I would definitely recommend this recipe to anyone who loves leeks.

Faqqar Baqqa

b-faqqar65@hotmail.co.uk

This tart is a bit time-consuming to make, but it's worth the effort. It's so flavorful and satisfying.

Mahmoud Ph

mahmoud-p@hotmail.com

I've made this tart several times now and it's always a winner. It's so easy to make and it's always delicious.

Ahmededo

ahmededo1@yahoo.com

This is a great recipe for a vegetarian main course. It's also perfect for a light lunch or brunch.

Jimmy Merchak

merchak-jimmy@gmail.com

I made this tart for a potluck and it was a huge hit! Everyone loved it.

Omar Souirji

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I love that this recipe uses oil-cured olives. They add a really nice flavor to the tart.

Xime Estrada

estrada_x@hotmail.com

This leek tart is so good! The flavors are perfect and the crust is flaky and buttery.

Dre V

dre_v28@gmail.com

Overall, I was disappointed with the leek tart. I won't be making it again.

sagor mia

s-m@gmail.com

I had some trouble getting the tart crust to roll out properly. It kept breaking.

Justin Bieber

bieberj81@aol.com

I thought the leek tart was a bit bland. I think it could have used some more seasoning.

Saqlain Abbas

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Meh, it was okay. Nothing special.

Kawumadeeth Uddamika

kuddamika75@hotmail.com

I was looking for a vegetarian dish to serve at my next dinner party and this leek tart fit the bill perfectly. It was a big hit with my guests and I'll definitely be making it again.

MORE ZAK ZAK

m-zak52@gmail.com

Easy to make and delicious. Will definitely add this to my regular rotation of recipes.

Keegan Schultz

k_schultz12@gmail.com

I was a bit skeptical about using oil-cured olives, but they really add a nice depth of flavor to the tart. Highly recommend!

cynlethia

cynlethia68@gmail.com

Wow, this leek tart is amazing! The combination of the sweet leeks, salty olives and creamy cheese is just perfect. I'll definitely be making this again.