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Leek Puff Pastry Tart Recipe
Ash Tyrrell

Leek Puff Pastry Tart Recipe

I still remember the first time I pulled this tart out of the oven and watched the border puff up into golden, flaky layers while the cheese underneath bubbled away. I hadn't cooked with leeks much before this, but one bite of that caramelized sweetness against creamy, herby cheese completely won me over.
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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 sheet frozen puff pastry about 14 oz, thawed – the buttery base of the tart, so pick a good-quality butter-based brand if you can
  • 1 large egg – whisked with water for an egg wash that gives the crust a shiny golden finish
  • 1 teaspoon water – thins the egg wash so it brushes on smoothly
  • 1 tablespoon olive oil – helps the leeks soften and caramelize without sticking
  • 2 large leeks sliced into half-moons – the star of the dish, so slice them evenly for consistent cooking
  • 1 cup ricotta cheese – whole milk ricotta gives the creamiest richest layer under the leeks
  • 1 clove garlic minced – adds a subtle savory depth to the cheese mixture
  • 2 teaspoons lemon zest – brightens the richness of the cheese and pastry
  • 1 tablespoon fresh dill chopped – fresh herbs make a huge difference here, so skip the dried version if you can
  • 1 teaspoon fresh thyme leaves – adds an earthy slightly woodsy note
  • 1/4 teaspoon salt – balances the sweetness of the caramelized leeks
  • 1/4 teaspoon black pepper freshly ground – for a gentle bite of spice
  • 1/2 cup gruyere cheese shredded fresh – pre-shredded cheese won't melt as smoothly, so grate it yourself

Method
 

  1. Preheat your oven to 400°F and line a large baking sheet with parchment paper. Unfold the thawed puff pastry onto the sheet and gently shape it into a rectangle if needed. Score a border about half an inch from the edges using a paring knife, being careful not to cut all the way through.
  2. Prick the inner area of the pastry with a fork so it doesn't puff up too much in the center. Whisk together the egg and water, then brush it along the scored border for a shiny finish. Bake for 12 to 15 minutes until the edges turn golden but the center stays soft.
  3. While the pastry bakes, heat olive oil in a large skillet over medium heat. Add the sliced leeks and cook for 7 to 10 minutes, stirring occasionally, until they turn soft and lightly caramelized. Set them aside once they're tender and fragrant.
  4. In a bowl, stir together the ricotta cheese, minced garlic, lemon zest, dill, thyme, salt, and pepper. This mixture becomes the creamy layer that holds everything together, so make sure the herbs are evenly distributed throughout.
  5. Once the pre-baked pastry has deflated slightly, spoon dollops of the ricotta mixture within the scored border using your fingers. Avoid spreading it smoothly, since that can tear the delicate pastry layers underneath.
  6. Scatter the caramelized leeks evenly over the ricotta, then sprinkle the shredded gruyere on top. Return the tart to the oven and bake for another 10 to 15 minutes until the cheese melts and the border turns a deeper golden brown.
  7. Let the tart cool for a few minutes before slicing it into squares or rectangles. Garnish with extra lemon zest and fresh herbs if you like, then serve it warm or at room temperature.

Notes

  • I always pat my leeks dry after washing them, since extra moisture can make the pastry soggy.
  • I like to slightly under-bake the pastry the first time around so it doesn't turn tough after the second bake.
  • I've found that dolloping the ricotta instead of spreading it keeps the pastry layers intact and flaky.
  • I sometimes add a pinch of red pepper flakes to the ricotta when I want a little extra warmth.
  • I always shred my own gruyere, since pre-shredded cheese tends to melt unevenly and clump.