Rustic Leek Tart with Lemon-Thyme Ricotta

 

For the Lemon-Thyme Ricotta

8 ounces whole-milk ricotta, drained in a mesh strainer for 10 minutes

1 tsp. lemon zest

1 tsp. coarsely chopped fresh thyme

1 to 2 cloves garlic, minced

1/4 cup freshly grated Parmesan

Salt and freshly cracked black pepper, to taste

 

5 to 6 small to medium leeks

2 T. unsalted butter

1 T. extra virgin olive oil, plus more for brushing

1 sheet puff pastry

1 egg

1 tsp. cold water

Options for garnish: Handful of pea shoots dressed with lemon juice and olive oil, watercress, arugula, carrot swirls, or edible flowers.

 

Preheat the oven to 425°F. To make the lemon-thyme ricotta: Whisk together the ricotta, lemon zest, fresh thyme leaves, garlic, and grated Parmesan. Season with salt and pepper. Reserve. To make the leek tart: Trim the root ends of the leeks but be sure not to cut the ends completely off, as we want the leeks to stay together during cooking. Then give them a rinse, fanning the layers to remove any trapped dirt. Trim the leeks just at the point where they turn pale green. Slice each leek in half lengthwise. Heat a skillet with the butter and olive oil over medium heat. Just as the butter melts and the butter/oil mixture is hot, add the leeks cut side down. Place a lid over the skillet, turning the heat to medium low if needed, and cook for 2 to 3 minutes. With tongs, gently turn the leeks once and let them cook another 2 to 3 minutes until soft and wilted. You may need a longer cook time for medium or larger leeks. Take the pan off the heat and reserve. Next, line a baking sheet with parchment paper and brush the parchment with a little oil. Unfold the puff pastry and place it on the parchment. Roll it out just a bit, to smooth out the seams, but not too much, as puff pastry needs to be ¼- to ⅓-inch thick to puff. Pierce the puff pastry with a fork several times in all corners and the middle of the pastry. Spread the ricotta mixture evenly over the pastry, leaving a 1-inch border on all sides. Place the butter-braised leeks evenly over the ricotta. Whisk together the egg and cold water to make an egg wash. Brush the edges of the pastry with the egg wash and then place the baking pan in the preheated oven for 20 to 25 minutes, or until the pastry is golden brown. Remove the pastry from the oven and let it cool slightly before slicing. Garnish with a handful of pea shoots dressed with lemon juice and olive oil, watercress, arugula, carrot swirls, or edible flowers. Serve warm.