LEEK TART WITH OIL-CURED OLIVES
Provided by Elaine Louie
Categories side dish
Time 1h
Yield 6 small servings
Number Of Ingredients 16
Steps:
- To make the ricotta base, preheat oven to 375 degrees. In a bowl, combine ricotta with egg yolk and olive oil; whisk until well blended. Stir in sour cream, and season with salt and pepper.
- To make the pastry, cut pastry into six four-inch squares, and lightly score a border about 1/4 inch from the edge. Lightly score a criss-cross pattern in the inside of the square. Place on a baking sheet and bake until puffed and lightly browned, 10 to 20 minutes. Remove from oven and poke the center with a fork to allow steam to escape. Cool for 10 minutes.
- To make the topping, place a medium sauté pan over medium heat. Melt butter, add leeks and thyme, and sauté until leeks are soft and lightly caramelized, 10 to 15 minutes. Season with salt and pepper to taste; set aside.
- Brush the edge of the puff pastry with beaten egg yolk. Spread scored area of pastry with the ricotta base, and sprinkle evenly with Gruyére. Top with leeks and olives. Bake until the edges are golden brown, and the cheese is bubbling, 10 to 14 minutes. Serve hot.
Nutrition Facts : @context http, Calories 657, UnsaturatedFat 30 grams, Carbohydrate 38 grams, Fat 50 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 17 grams, Sodium 435 milligrams, Sugar 3 grams, TransFat 0 grams
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Christine Probst
[email protected]This leek tart was delicious! I loved the сочетание вкусов и текстур. The leeks were perfectly caramelized and the crust was flaky and buttery. I would definitely make this again.
Bro Fred
[email protected]This leek tart was a bit too oily for my taste. I think I would have preferred it if I had used less olive oil. Other than that, it was a delicious and easy-to-make dish.
Mr Hassan Yuusuf
[email protected]I made this leek tart for my family and they all loved it! The filling was creamy and flavorful, and the crust was flaky and buttery. It was the perfect comfort food for a cold winter night.
Jl Higginbotham
[email protected]This leek tart was a great way to use up some leftover leeks I had in my fridge. It was easy to make and turned out really well. The filling was creamy and flavorful, and the crust was flaky and buttery. I will definitely be making this again.
Zayrick Prince
[email protected]I'm not a huge fan of leeks, but I decided to give this tart a try anyway. I'm glad I did! The flavors were well-balanced and the crust was perfectly cooked. I would definitely make this again.
sejad molla 223
[email protected]Yum! This leek tart is so delicious and easy to make. I love that it's vegetarian, so I can enjoy it even on meatless Mondays. The leeks are perfectly caramelized and the crust is flaky and buttery. I highly recommend this recipe!
Affaq
[email protected]This leek tart was a bit of a disappointment. The filling was bland and lacked flavor, and the crust was soggy. I followed the recipe exactly, so I'm not sure what went wrong. Maybe I just don't like leeks? I'll have to try another leek recipe before
sujonaaktar sujonaaktar
[email protected]I made this leek tart for a dinner party and it was a huge hit! Everyone loved the unique flavor combination and the beautiful presentation. The tart was easy to make and came together quickly, which is always a plus. I will definitely be making this
Charity Johnson
[email protected]This leek tart was a delightful culinary experience! The combination of flavors and textures was simply exquisite. The leeks were perfectly caramelized, and the oil-cured olives added a salty, briny touch that complemented the sweetness of the leeks