Leek Tart
Caramelized leeks sit on top of a bed of buttery puff pastry covered with creamy ricotta and shreds of gruyere cheese. With fresh herbs and lemon, it's a mouthwatering way to enjoy leeks as a vegetarian appetizer, side, or even main dish.
Servings 12 pieces
Calories 266kcal
Ingredients
- 14 ounces frozen puff pastry see notes, thawed according to package instructions
- 1 egg plus 1 teaspoon water for an egg wash (optional)
- 1 tablespoon extra virgin olive oil
- 2 large leeks white and light green parts sliced into half-moons, about 5 cups
- 1 cup ricotta cheese whole milk or part-skim
- 1 clove garlic minced
- 2 teaspoons lemon zest more for serving
- 1 tablespoon chopped fresh dill more for serving
- 1 teaspoon fresh thyme leaves more for serving
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ cup shredded gruyere cheese
Instructions
- Before starting the recipe, thaw the puff pastry according to package instructions. Preheat the oven to 400 degrees F/204 degrees C. Line a large baking sheet with parchment paper or a silicone mat and set aside.
- Once the puff pastry is thawed, unfold it on the lined baking sheet and form/roll into a rectangle. If using Dufour puff pastry (my preferred brand, see notes), it's very easy to unfold and just have a rectangle (no rolling needed). Use a paring knife to score a border about ½-inch in from the sides. Don't slice through the pastry, just make an indentation. Use a fork to prick holes throughout the area within the border. If desired, whisk an egg with 1 teaspoon water to form an egg wash. Brush the wash on the edges (but not the area inside the border). This helps the border puff up and develop a glaze in the oven.
- Put the puff pastry in the oven and bake for 12 to 15 minutes until the edges are lightly browned but the pastry is not fully baked through. The pastry should be puffed up in the middle but deflate when you remove it from the oven.
- While the puff pastry is baking, warm the olive oil in a large skillet over medium heat. Add the sliced leeks and cook for 7 to 10 minutes, stirring occasionally, until caramelized and tender. Remove from heat.
- Also prepare the ricotta cheese at this time. Combine the ricotta, garlic, lemon zest, dill, thyme, salt, and pepper in a bowl.
- Once the puff pastry has deflated after removing it from the oven, put dollops of the ricotta mixture in the area within the border. It's easiest to use your fingers to drop spoonfuls. Do not spread the cheese, since that will cause the pastry to flake apart.
- Scatter the cooked leeks over the ricotta cheese. Then, sprinkle the gruyere cheese on top.
- Return the tart back to the oven and bake for 10 to 15 more minutes until the cheese has melted and the border is a darker brown.
- Slice into pieces and garnish with more lemon and fresh herbs if desired. Enjoy!
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Notes
- Puff pastry: My favorite brand is Dufour, which is made with real butter instead of hydrogenated oils. Of course, you can use any kind of frozen puff pastry or a homemade puff pastry!
- Substitutions: If you don't want to make your own ricotta spread, consider using Boursin cheese or something similar instead.
- Storage and reheating: Keep leftover slices in an airtight container in the fridge for 3 to 5 days. Reheat in the oven at 350 degrees F/177 degrees C for 10 to 15 minutes until warmed through.
Nutrition
Serving: 1piece | Calories: 266kcal | Carbohydrates: 18g | Protein: 7g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 30mg | Sodium: 196mg | Potassium: 81mg | Fiber: 1g | Sugar: 1g | Vitamin A: 422IU | Vitamin C: 3mg | Calcium: 114mg | Iron: 1mg