Leek Ricotta Gruyère Tart Recipes

SIMPLE LEEK AND RICOTTA TARTS

Steps:

• Preheat the oven to 180°C (355°F). Place the ricotta, parmesan and eggs in a bowl and whisk until smooth. Roll out the pastry on a lightly floured surface until 3 mm (1/8 inch) thick. Cut into 4 x 15 cm (6 inch) squares and place on baking trays lined with non-stick baking paper. Spread the ricotta mixture over the pastry squares leaving a 2 cm (3/4 inch) border. Place the leek on top of the ricotta mixture and brush with the butter. Sprinkle with the thyme, salt, and pepper and bake for 25-30 minutes or until the leek is golden. Serve with the fennel and parsley salad .

PEA & LEEK SUPER-GREEN TART

Steps:

• Heat oven to 200C/180C fan/gas 6 and put a baking sheet in the oven to heat up. Lightly dust a surface with flour, then roll out the pastry into a circle. Use to line a 22cm tart tin (3cm deep) with a removable base. Trim away any excess pastry that hangs over the top and chill while you make the filling.
• Heat the butter in a frying pan, add the leek in a single layer and fry for a minute, then add 50ml water and cover with a lid. Cook over a low heat for 4 mins (check it doesn't dry out). Whisk the cream and egg together, then mix in the spinach and peas.
• Tip the pea mixture into the base of the tart and arrange the leek on top. (If you don't want the leeks on top, then stir them through the pea mixture.) Break the mozzarella pearls in half and dot them over the tart. Put the tart on the baking sheet and bake for 30 mins, or until the filling is cooked through. Leave to rest for 5 mins before cutting.

LEEK TART WITH OIL-CURED OLIVES

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.

CRISPY POTATO, ARTICHOKE, LEEK, AND GRUYèRE TART

Steps:

• Prepare a medium-hot fire (425°F) in a wood-fired oven or cooker.
• Cut the leeks crosswise into half rings and rinse well. Heat 3 tablespoons of the olive oil in a terra-cotta baker, in the oven or cooker, and cook the leeks until translucent, about 7 minutes. Transfer to a bowl and set aside.
• Remove the outer artichoke leaves, then thinly slice the artichokes lengthwise. Add the lemon juice to a bowl of ice water and place the artichoke slices in the water. Drain and pat dry the artichokes dry with paper towels. In the same clay baker, sauté the sliced artichokes in the olive oil left over from the leaks over medium-high heat in the oven or cooker until lightly browned, about 5 minutes. Add the wine and stir to scrape up the browned bits from the bottom of the pan. Add the thyme and salt and pepper to taste and cook for 3 minutes, or until the moisture is removed. Remove from the heat and set aside.
• Toss the potato slices in the remaining olive oil in a bowl and lightly salt. Reserve 5 slices for the top of the tart.
• Heat a 10-inch slope-sided skillet or clay baker on the stove top over medium-high heat and brush with olive oil. Remove from the heat and line the vessel with slices of potatoes, overlapping the slices to cover the bottom and sides of the pan. Lightly pepper. Place in the oven or cooker and bake until golden, about 15 minutes. Remove from the oven.
• Combine the eggs and ricotta in a bowl and beat until blended. Add the milk, cayenne, lemon zest, chives, and salt to taste. Fill the potato crust with half of the Gruyère, then the leeks. Top with the artichokes, add the ricotta mixture, and top with the remaining Gruyère and a sprinkling of pine nuts.
• Place the reserved potato slices on top. Return to the oven and bake for 25 minutes, or until lightly browned. Remove from the oven and let cool for 15 minutes. Cut into wedges and serve.

SLOW-ROASTED TOMATO & GRUYèRE TART

Steps:

• Heat oven to 140C/120C fan/gas 1. Arrange the tomatoes over a baking sheet, cut-sides up. Brush lightly with oil and put a little basil on top of each. Bake for 1½ hrs until tomatoes are semi-dried. Remove from the oven and increase the heat to 190C/170C fan/gas 5.
• To make the pastry, tip the flour into a food processor with the butter and whizz until the mixture resembles fine breadcrumbs. Add cheese and 2-3 tbsp cold water and pulse until the dough comes together. Turn out onto a lightly floured surface and briefly knead.
• Roll out the pastry and line a 25cm flan tin, there's no need to trim off the excess at this stage. Line the pastry with greaseproof paper and fill with baking beans. Bake for 15 mins, then remove the paper and beans and continue cooking until crisp and light golden. Using a small, sharp knife, carefully trim off excess pastry.
• Spread the pesto over the base of the pastry case. Lightly whisk the eggs, then whisk in the cream and milk. Season with salt and pepper, then stir in the grated cheese. Pour into the pastry case and arrange the tomatoes over the top, cut-sides up. Scatter with olives and bake for 25-30 mins until puffed and golden, then leave to cool slightly before serving.