Crispy Potato, Artichoke, Leek, and Gruyère Tart

Name: Crispy Potato, Artichoke, Leek, and Gruyère Tart
Yield: makes one 10-inch tart; serves 8 as a main course
Ingredients: 4 leeks (white part only), halved lengthwise; 1/4 cup olive oil; 1 pound baby artichokes; 2 tablespoons freshly squeezed lemon juice; 1/2 cup dry white wine; 2 teaspoons fresh thyme leaves; Kosher salt and freshly ground white pepper; 1 pound red potatoes, very thinly sliced; 2 large eggs; 1 1/2 cups ricotta cheese; 1/2 cup milk; 1/2 teaspoon cayenne pepper; 2 teaspoons grated lemon zest; 2 teaspoons minced fresh chives; 2 cups shredded Gruyère cheese; 1/4 cup pine nuts, toasted (page 184)

January 24, 2012

Tart crusts can be made from other ingredients, including cooked spaghetti, polenta, and rice, or in this case, thinly sliced potatoes. The goal is to make a crisp, shallow vessel that will contain the filling without leaking. This is especially important when a custard filling is used. The baby artichokes in this recipe can be replaced by thinly sliced artichoke hearts.

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