Leek and Ricotta Tart

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* Exported from MasterCook *

 

Leek and Ricotta Tart

 

Recipe By :

Serving Size : 8 Preparation Time :2:00

Categories : Baked Fall

First Course International

Main Course Spring

Vegetarian Winter

 

 

Amount Measure Ingredient -- Preparation Method

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PASTRY

1 1/4 cups all-purpose flour

Pinch salt

8 tablespoons sweet butter

1/4 cup freshly grated Parmesan cheese

1 egg yolk

2 tablespoons cold water -- or more if needed

 

FILLING

2 tablespoons olive oil

1 pound leeks— young -- trimmed and thinly sliced

1 tablespoon chopped fresh sage

2 eggs

1 cup Ricotta cheese

2 ounces Gruyère cheese -- grated

1/2 cup heavy cream

Salt

Fresh ground pepper

1/4 cup pitted black olives -- halved

 

Make the pastry:. Sift the flour and salt into a bowl and rub in the butter=

until the mixture resembles fine bread crumbs. Stir in the cheese and work =

in the egg yolk and 2 tablespoons water to form a smooth, soft dough. Add th=

e extra tablespoon of water if the dough is too firm. Wrap and refrigerate f=

or 30 minutes.

 

Preheat the oven to 400ºF.

 

Make the filling: Heat the oil in a large skillet and sauté the leeks and s=

age for 10 minutes, or until the leeks are soft. Cool slightly.

 

Roll out the dough and line a 9- to 10-inch deep fluted tart pan. Prick the=

bottom to keep the pastry from puffing. Chill for 10 minutes.

 

Line the tart pastry with aluminum foil and fill with baking beans. Bake bl=

ind for 10 minutes, then remove the foil and beans and bake for 10 to 12 min=

utes more, or until the pastry is lightly golden and crisp. Remove from the =

oven and let cool. Reduce the temperature to 375ºF.

 

Beat the eggs, Ricotta, Gruyère, cream and salt and pepper together. Spread=

the leeks over the tart base and pour in the cheese mixture. Sprinkle the o=

lives on top of the cheese mixture and bake for 25 to 30 minutes, or until g=

olden and firm to the touch.

 

Remove the tart from the oven and serve hot, warm, or cold, with a crisp gr=

een salad.

 

Description:

" A savory quiche with olives and Gruyère cheese. "

Cuisine:

" French "

Source:

" The Inspired Vegetarian by Louise Pickford "

 

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Per serving: 392 Calories (kcal); 30g Total Fat; (68% calories from fat); 1=

1g Protein; 20g Carbohydrate; 150mg Cholesterol; 276mg Sodium

Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat=

; 0 Other Carbohydrates

 

NOTES : We have all heard people say, It tastes almost as good as my mother=

's. Well, this recipe with only a couple of small changes is my mother's! I =

have added a little grated Parmesan to the pastry and topped the tart with b=

lack olives. My mother tested my version in a local cooking competition it w=

on her a gold star so this tart comes highly recommended

Nutr. Assoc. : 0 0 0 222 20086 0 0 0 0 0 793 0 0 0 0 0 0 0 0