Caramelized Leek & Ricotta Tart

Ingredients

• 1 tablespoon extra virgin olive oil
• 2 large leeks, chopped
• Sea salt and black pepper to taste
• 1 cup ricotta cheese
• 1/2 medium lemon, juiced and zested
• 1/3 oz unbleached all purpose flour for dusting
• 10 1/2 oz puff pastry, thawed
• 1 egg yolk, whisked
• 1 teaspoon chili flakes

Method

1. 1Preheat oven to 400°F and line baking sheet with parchment paper.
2. 2Heat oil in pan over medium heat.
3. 3Add leeks and sauté 10-12 minutes until soft and slightly browned, stirring occasionally.
4. 4Season with salt and pepper.
5. 5Meanwhile, combine ricotta, lemon juice, lemon zest, salt and pepper in food processor.
6. 6Blend until smooth.
7. 7Lightly dust flat surface with flour.
8. 8Roll out puff pastry into rectangle about 1/2-inch thick.
9. 9Using knife, lightly cut 1-inch border around edges of pastry, cutting just enough to create shallow line without cutting all the way through.
10. 10Brush edges of puff pastry with egg yolk.
11. 11Spread ricotta evenly over center, then top with leeks and sprinkle with chili flakes.
12. 12Transfer to prepared baking sheet.
13. 13Bake 12-15 minutes until pastry is golden brown.
14. 14Slice into even pieces.