Leek and Olive Tart
Baby leeks, sautéed until meltingly tender and arranged end to end, top this showstopping first course. Other components include Niçoise olives and two types of cheese—one fresh (Pavé d’Affinois, a soft cow’s milk cheese similar to Brie); the other aged (Parmigiano-Reggiano). If you can’t find baby leeks, you can use regular leeks, or if it’s springtime, look for ramps at a farmers’ market.
Recipe information
Yield
Makes one 14-by-6-inch tart
Ingredients
Preparation
Step 1
If using baby leeks, halve lengthwise and trim to about 3 inches long. If using large leeks, cut crosswise into 3-inch pieces; halve each piece lengthwise, then cut into 1/2-inch-thick strips (about 5 cups). Rinse well to remove any grit, and drain.
Step 2
Melt butter with oil in a medium sauté pan over medium heat. Add leeks and salt; cook, stirring occasionally, 5 minutes. Reduce heat to medium low; cover, and cook, stirring occasionally, until leeks are tender but not browned, about 15 minutes. Stir in thyme. Leeks can be cooled completely and refrigerated in an airtight container up to 1 day; bring to room temperature before assembling tart.
Step 3
Roll out or trim dough to a 14-by-6-inch rectangle. (If necessary, overlap edges of two smaller pieces to form a large rectangle; brush overlap with water to seal, then roll out.) Place on a parchment-lined baking sheet (reserve remaining dough for another use). Score a 3/4-inch border on all sides (do not cut all the way through). Brush border with egg wash; sprinkle with grated cheese. Refrigerate 30 minutes.
Step 4
Preheat oven to 375°F. Bake until golden, 10 to 15 minutes. Using an offset spatula, press down on center of shell (leave edges raised). Arrange leeks end to end in rows within border of crust. Scatter olives over leeks. Bake until crust is golden brown, about 10 minutes more. Use a wide spatula to lift to check bottom of crust; if it’s still soft, bake 3 to 5 minutes more.
Step 5
Arrange soft cheese over top. Using a large offset spatula, slide tart onto a wire rack; let cool slightly. Cut crosswise into pieces; serve warm or at room temperature. Tart can be kept at room temperature up to 1 hour before serving.
