I bought this tart pan at Le Roux in Portland. Then David Lebovitz used it for this tart just a few days later, I think perhaps just make me more excited about the tart pan, if that was possible. You see, for someone like me, who hopefully will someday learn to make my food beautiful, but is still a bit challenged in that department, a tart pan like this works out well. Because although my pie crusts clunk around the pie pan and a piping bag is no more useful than a water gun in my hands, a tart pan like this not only makes other people think that I have a talent for beautiful food, but it makes me feel like I have a talent for beautiful food, which is a good thing for my self esteem.
It doesn’t hurt to put a great tart in the pan, either. David Lebovitz took this one from Deborah Madison and messed with it a bit, and then I messed with his. A game of recipe telephone, if you will. Yup, I play games with the big guys.
Ricotta Leek Tart with Fresh Herbs
At David Lebovitz’s suggestion, I used this olive oil crust for this one, and it was brilliant, crunchy and light. Follow Clotilde’s recipe and prebake it for ten minutes before adding the filling.
2 medium leeks, sliced thin, using all of the white and about half of the green
1 tablespoon butter
1 1/2 tablespoons chopped fresh thyme
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
8 oz. fresh ricotta (you can make your own, if you like)
1 large egg
1/2 cup heavy cream
1/2 cup whole milk
salt and freshly ground pepper
Preheat the oven to 400 degrees. In a small skillet, melt the butter. Add the leeks and cook for a few minutes until tender, seasoning with salt and pepper. Stir in the thyme and remove from heat. Allow to cool to room temperature.
In a large bowl, combine the leeks, fresh herbs, ricotta, egg, cream and milk. Add any additional salt and pepper if you wish.
Spread into the prebaked tart pan until slightly browned on top and just set, about 20-30 minutes, depending on the shape of your tart pan.
Serve at room temperature.