Leek and Ricotta Tart
Hans Krijnen
ingredients
- Pastry
- 1.25 cups all-purpose flour
- 4 ounces unsalted butter
- .25 cup parmesan cheese grated
- 1 egg yolk
- 3 tablespoons cold water
- Filling
- 2 tablespoons olive oil
- 1 pound sliced & washed leeks
- 1 tablespoon sage
- 2 eggs
- 1 cup ricotta
- 2 ounces gruyere cheese grated
- .5 cup heavy whipping cream
- salt & pepper
directions
- 1
Make the pastry dough and chill for 30 minutes.Make the filling. Heat the olive oil in a skillet and sauté the leeks and sage for 10 minutes. Cool Slightly.
- 2
Roll out the dough and line a 9 inch fluted tart pan . Prick the bottom to keep the pastry from Puffing. Chill for 10 minutes. Line the tart pastry with paper and fill with dry beans. Bake “blind” for 10 minutes, then remove the beans and paper and bake for 10 more minutes . Let cool.
- 3
Beat the eggs, ricotta, gruyère , cream and salt and pepper together. Spread the leek over the tart base and pour in the cheese mixture. Sprinkle with sliced olives (optional) and bake for 25- 30 minutes or until golden and firm to the tough.
- 4
Serve the tart hot, warm, or cold, with a crisp green salad
Source: The inspired Vegetarian
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