Leek Tart With Oil-Cured Olives Recipe

Name: Leek Tart With Oil-Cured Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the ricotta base:; 1/2 cup whole milk ricotta cheese; 1 large egg yolk; 3 tablespoons olive oil; 1/4 cup sour cream; Salt and black pepper; For the pastry:; One 14-ounce package Dufour or other all-butter puff pastry; For the topping:; 2 tablespoons unsalted butter; 2 to 4 leeks, white and light green parts only; cut diagonally into 1/3-inch wide slices, to make a total of 2 cups; 1/2 teaspoon fresh thyme leaves; Salt and black pepper; 1 egg yolk, beaten; 1 cup grated Gruyere cheese; 12 oil-cured pitted black olives, torn or cut in half

Servings: persons

For the ricotta base:
1/2 cup whole milk ricotta cheese
1 large egg yolk
3 tablespoons olive oil
1/4 cup sour cream
Salt and black pepper
For the pastry:
One 14-ounce package Dufour or other all-butter puff pastry
For the topping:
2 tablespoons unsalted butter
2 to 4 leeks, white and light green parts only; cut diagonally into 1/3-inch wide slices, to make a total of 2 cups
1/2 teaspoon fresh thyme leaves
Salt and black pepper
1 egg yolk, beaten
1 cup grated Gruyere cheese
12 oil-cured pitted black olives, torn or cut in half

1
To make the ricotta base, preheat oven to 375 degrees.
2
In a bowl, combine ricotta with egg yolk and olive oil; whisk until well blended.
3
Stir in sour cream, and season with salt and pepper.
4
To make the pastry, cut pastry into six four-inch squares, and lightly score a border about 1/4 inch from the edge.
5
Lightly score a criss-cross pattern in the inside of the square.
6
Place on a baking sheet and bake until puffed and lightly browned, 10 to 20 minutes.
7
Remove from oven and poke the center with a fork to allow steam to escape.
8
Cool for 10 minutes.
9
To make the topping, place a medium saute pan over medium heat.
10
Melt butter, add leeks and thyme, and saute until leeks are soft and lightly caramelized, 10 to 15 minutes.
11
Season with salt and pepper to taste; set aside.
12
Brush the edge of the puff pastry with beaten egg yolk.
13
Spread scored area of pastry with the ricotta base, and sprinkle evenly with Gruyere.
14
Top with leeks and olives.
15
Bake until the edges are golden brown, and the cheese is bubbling, 10 to 14 minutes.
16
Serve hot.

3035

kcal

Calories

335

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the ricotta base:, 1/2 cup whole milk ricotta cheese, 1 large egg yolk, 3 tablespoons olive oil, and more.

Yes, Leek Tart With Oil-Cured Olives falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Leek Tart With Oil-Cured Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions