Roasted Leek and Potato Tart with Thyme Lemon Ricotta

Ingredients

• •1 sheet puff pastry, thawed
• •3 medium leeks, cleaned and thinly sliced
• •2 medium potatoes, thinly sliced
• •2 tablespoons olive oil
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •1 cup ricotta cheese
• •1 tablespoon fresh thyme leaves
• •1 teaspoon lemon zest
• •1 egg, beaten
• •2 tablespoons grated Parmesan cheese (optional)

Instructions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Roll out the puff pastry on a floured surface and place it into a tart pan, trimming any excess edges.

3. 3

   Pierce the base of the pastry with a fork and pre-bake it in the oven for 10 minutes.

4. 4

   In a skillet, heat olive oil over medium heat and sauté leeks until soft and slightly caramelized, about 7-10 minutes.

5. 5

   In a separate pot, parboil the potato slices for 3-4 minutes, then drain and set aside.

6. 6

   In a small bowl, mix ricotta cheese with thyme leaves, lemon zest, salt, and pepper.

7. 7

   Spread the ricotta mixture evenly over the pre-baked tart shell.

8. 8

   Arrange the sautéed leeks and parboiled potato slices in a decorative pattern over the ricotta layer.

9. 9

   Brush the edges of the pastry with beaten egg and sprinkle grated Parmesan over the filling, if using.

10. 10

    Bake the tart in the oven for 35-40 minutes or until the edges are golden and the filling is set.

11. 11

    Allow the tart to cool slightly before slicing and serving.