Leek and Olive Tart

Name: Leek and Olive Tart
Yield: Makes one 14-by-6-inch tart
Ingredients: 15 to 20 baby leeks or 3 large leeks, white and pale green parts only; 1 tablespoon unsalted butter; 2 tablespoons extra-virgin olive oil; 1/4 teaspoon coarse salt; 1 teaspoon finely chopped fresh thyme leaves; 1 box store-bought puff pastry, preferably all butter, thawed, or 1/4 recipe Puff Pastry (page 334); 1 large egg beaten with 1 tablespoon water, for egg wash; 1/4 cup grated Parmigiano-Reggiano; Scant 1/4 cup Niçoise olives, pitted; 4 ounces Pavé d’Affinois or other soft-ripened cheese (such as Camembert), thinly sliced

January 24, 2012

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.

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