Equipment
Ingredients
ricotta base
- 120 g ricotta cheese
- 1 egg yolk
- 45 ml olive oil
- 60 ml sour cream
- 1 g salt, to taste
- ½ g black pepper, to taste
pastry
- 400 g puff pastry
topping
- 30 g unsalted butter
- 475 g leeks, sliced
- 1½ g fresh thyme
- 1 g salt, to taste
- ½ g black pepper, to taste
- 1 egg yolk, beaten
- 115 g gruyère cheese, grated
- 12 oil-cured black olives, halved
Nutrition (per serving)
Method
Preheat the oven to 190°C (375°F).
Whisk together the ricotta, one egg yolk, and olive oil in a bowl until the mixture is smooth.
Stir in the sour cream and season the mixture with salt and pepper.
Cut the puff pastry into six 10cm (4-inch) squares.
Score a border 6mm (1/4 inch) from the edges and score a criss-cross pattern in the center of each square.
Place pastry squares on a baking sheet and bake at 190°C (375°F) for 15 minutes or until lightly browned.
Prick the center of each baked square with a fork to release steam and deflate the middle.
Allow the pastry squares to cool for 10 minutes.
Melt butter in a sauté pan over medium heat and add sliced leeks and thyme.
Season the leeks with salt and pepper, then remove from heat.
Brush the borders of the cooled pastry squares with the beaten egg yolk.
Spread the ricotta mixture inside the borders, then layer with Gruyère, sautéed leeks, and olives.
Bake the assembled tarts at 190°C (375°F) for 12 minutes until the edges are golden and the cheese is bubbling.
Serve the tarts while hot.
Chef's Notes
- Oil-cured olives provide a much deeper, saltier profile than brine-cured olives; do not substitute with standard canned olives if possible.
Storage
Refrigerator: 3 days — Store in an airtight container; pastry will lose crispness over time.
Freezer: 1 month — Freeze after baking; reheat directly from frozen.
Reheating: Reheat in a 175°C (350°F) oven for 10 minutes to restore pastry texture.
