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

1. To make the ricotta base, preheat oven to 375 degrees.
2. In a bowl, combine ricotta with egg yolk and olive oil; whisk until well blended.
3. Stir in sour cream, and season with salt and pepper.
4. To make the pastry, cut pastry into six four-inch squares, and lightly score a border about 1/4 inch from the edge.
5. Lightly score a criss-cross pattern in the inside of the square.
6. Place on a baking sheet and bake until puffed and lightly browned, 10 to 20 minutes.
7. Remove from oven and poke the center with a fork to allow steam to escape.
8. Cool for 10 minutes.
9. To make the topping, place a medium saute pan over medium heat.
10. Melt butter, add leeks and thyme, and saute until leeks are soft and lightly caramelized, 10 to 15 minutes.
11. Season with salt and pepper to taste; set aside.
12. Brush the edge of the puff pastry with beaten egg yolk.
13. Spread scored area of pastry with the ricotta base, and sprinkle evenly with Gruyere.
14. Top with leeks and olives.
15. Bake until the edges are golden brown, and the cheese is bubbling, 10 to 14 minutes.
16. 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)