Description
A delicious leek tart featuring caramelized leeks on a flaky puff pastry base topped with creamy ricotta, fresh herbs, lemon zest, and melted gruyere cheese. Perfect as a vegetarian appetizer, side dish, or main course with a vibrant fresh flavor and rich texture.
Ingredients
Units
Scale
Puff Pastry
- 14 ounces frozen puff pastry, thawed
- 1 egg plus 1 teaspoon water for egg wash (optional)
Leek Filling
- 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, plus more for serving
- 1 tablespoon chopped fresh dill, plus more for serving
- 1 teaspoon fresh thyme leaves, plus more for serving
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup shredded gruyere cheese
Instructions
- Prepare Puff Pastry: Thaw the puff pastry according to package instructions. Preheat your oven to 400 degrees F (204 degrees C). Line a large baking sheet with parchment paper or a silicone mat and set it aside.
- Shape and Score Pastry: Unfold the thawed puff pastry on the lined baking sheet and form into a rectangle if needed. Use a paring knife to score a ½-inch border around the edges without cutting through. Prick the area inside the border several times with a fork. Optionally, whisk 1 egg with 1 teaspoon water to make an egg wash, and brush it along the edges for a glossy finish.
- Initial Bake: Bake the puff pastry in the oven for 15 minutes until the edges are lightly browned and puffed, but the center is still slightly deflated.
- Cook Leeks: While the pastry bakes, heat olive oil in a large skillet over medium heat. Add the sliced leeks and cook for 10 minutes, stirring occasionally, until caramelized and tender. Remove from heat.
- Make Ricotta Mixture: In a bowl, combine ricotta cheese, minced garlic, lemon zest, chopped dill, fresh thyme leaves, salt, and pepper. Mix well.
- Assemble Tart: After removing the pastry from the oven and when it deflates, spoon dollops of the ricotta mixture onto the center inside the scored border, using fingers or a spoon. Avoid spreading to keep the pastry intact.
- Add Leeks and Cheese: Scatter the caramelized leeks evenly over the ricotta. Sprinkle shredded gruyere cheese on top.
- Final Bake: Return the tart to the oven and bake for an additional 15 minutes until the cheese melts and the border deepens to a rich golden brown.
- Serve: Slice the tart into 12 pieces. Garnish with extra lemon zest and fresh herbs if desired. Enjoy warm or at room temperature.
Notes
- Use high-quality puff pastry for best texture; Dufour brand is recommended for ease of handling and flavor.
- If fresh herbs are not available, dried dill and thyme can be used but reduce quantity to half to avoid overpowering the tart.
- Ricotta can be substituted with mascarpone for a richer filling or goat cheese for tanginess.
- The tart can be served warm or at room temperature and makes a great vegetarian main dish or appetizer.
- For a crispier crust, ensure the puff pastry edges are brushed well with egg wash.
- Leftovers can be stored covered in the refrigerator for up to 2 days and reheated gently in the oven.
Nutrition
- Serving Size: 1 piece
- Calories: 266 kcal
- Sugar: 1 g
- Sodium: 196 mg
- Fat: 19 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 30 mg
