Crispy Potato, Artichoke, Leek, and Gruyere Tart

• 4 leeks (white part only), halved lengthwise
• 1/4 cup olive oil
• 1 pound baby artichokes
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup dry white wine
• 2 teaspoons fresh thyme leaves
• Kosher salt and freshly ground white pepper
• 1 pound red potatoes, very thinly sliced
• 2 large eggs
• 1 1/2 cups ricotta cheese
• 1/2 cup milk
• 1/2 teaspoon cayenne pepper
• 2 teaspoons grated lemon zest
• 2 teaspoons minced fresh chives
• 2 cups shredded Gruyere cheese
• 1/4 cup pine nuts, toasted (page 184)

1. Prepare a medium-hot fire (425F) in a wood-fired oven or cooker.
2. Cut the leeks crosswise into half rings and rinse well.
3. Heat 3 tablespoons of the olive oil in a terra-cotta baker, in the oven or cooker, and cook the leeks until translucent, about 7 minutes.
4. Transfer to a bowl and set aside.
5. Remove the outer artichoke leaves, then thinly slice the artichokes lengthwise.
6. Add the lemon juice to a bowl of ice water and place the artichoke slices in the water.
7. Drain and pat dry the artichokes dry with paper towels.
8. In the same clay baker, saute the sliced artichokes in the olive oil left over from the leaks over medium-high heat in the oven or cooker until lightly browned, about 5 minutes.
9. Add the wine and stir to scrape up the browned bits from the bottom of the pan.
10. Add the thyme and salt and pepper to taste and cook for 3 minutes, or until the moisture is removed.
11. Remove from the heat and set aside.
12. Toss the potato slices in the remaining olive oil in a bowl and lightly salt.
13. Reserve 5 slices for the top of the tart.
14. Heat a 10-inch slope-sided skillet or clay baker on the stove top over medium-high heat and brush with olive oil.
15. Remove from the heat and line the vessel with slices of potatoes, overlapping the slices to cover the bottom and sides of the pan.
16. Lightly pepper.
17. Place in the oven or cooker and bake until golden, about 15 minutes.
18. Remove from the oven.
19. Combine the eggs and ricotta in a bowl and beat until blended.
20. Add the milk, cayenne, lemon zest, chives, and salt to taste.
21. Fill the potato crust with half of the Gruyere, then the leeks.
22. Top with the artichokes, add the ricotta mixture, and top with the remaining Gruyere and a sprinkling of pine nuts.
23. Place the reserved potato slices on top.
24. Return to the oven and bake for 25 minutes, or until lightly browned.
25. Remove from the oven and let cool for 15 minutes.
26. Cut into wedges and serve.

leeks, olive oil, artichokes, freshly squeezed lemon juice, white wine, thyme, kosher salt, red potatoes, eggs, ricotta cheese, milk, cayenne pepper, lemon zest, fresh chives, gruyere cheese, pine nuts

Taken from www.epicurious.com/recipes/food/views/crispy-potato-artichoke-leek-and-gruyere-tart-391806 (may not work)