Leek Tart With Oil-Cured Olives
- 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 Gruyere cheese
- 12 oil-cured pitted black olives, torn or cut in half
- 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 saute pan over medium heat.
- Melt butter, add leeks and thyme, and saute 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 Gruyere.
- Top with leeks and olives.
- Bake until the edges are golden brown, and the cheese is bubbling, 10 to 14 minutes.
- Serve hot.
milk ricotta cheese, egg yolk, olive oil, sour cream, salt, pastry, pastry, unsalted butter, leeks, thyme, salt, egg yolk, gruyere cheese, oil
Taken from cooking.nytimes.com/recipes/1015591 (may not work)