Leek & Ricotta Tart
Source of Recipe
The Inspired Vegetarian by Louise Pickford
List of Ingredients
PASTRY:
1 1/4 cups all-purpose flour
1 Pinch salt
8 tablespoons sweet butter
1/4 cup freshly grated Parmesan cheese
1 egg yolk
2 tablespoons cold water -- or more if needed
FILLING:
2 tablespoons olive oil
1 pound leeks--young: trimmed and thinly sliced
1 tablespoon chopped fresh sage
2 eggs
1 cup ricotta cheese
2 ounces Gruyere cheese -- grated
1/2 cup heavy cream
Salt
fresh ground pepper
1/4 cup pitted black olives -- halvedRecipe
Make the pastry: Sift the flour and salt into a bowl and rub in the butter until the mixture resembles fine bread crumbs. Stir in the cheese and work in the egg yolk and 2 tablespoons water to form a smooth, soft dough. Add the extra tablespoon of water if the dough is too firm. Wrap and refrigerate for 30 minutes. Preheat the oven to 400ºF.
Make the filling: Heat the oil in a large skillet and saute the leeks and sage for 10 minutes, or until the leeks are soft. Cool slightly. Roll out the dough and line a 9- to 10-inch deep fluted tart pan. Prick the bottom to keep the pastry from puffing. Chill for 10 minutes. Line the tart pastry with aluminum foil and fill with baking beans. Bake "blind"for 10 minutes, then remove the foil and beans and bake for 10 to 12 minutes more, or until the pastry is lightly golden and crisp. Remove from the oven and let cool. Reduce the temperature to 375ºF.
Beat the eggs, ricotta, Gruyere, cream and salt and pepper together. Spread the leeks over the tart base and pour in the cheese mixture. Sprinkle the olives on top of the cheese mixture and bake for 25 to 30 minutes, or until golden and firm to the touch. Remove the tart from the oven and serve hot, warm, or cold, with a crisp green salad.
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