Lemony Leek and Parmesan Tart
Sophie Wyburd's leek tart is a celebration of spring produce, with braised and charred leeks, lemony ricotta, and Parmesan in a buttery tart case. It's an excellent vegetarian Easter centrepiece and equally lovely packed up for a spring picnic.
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Tucking In
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Everything from laid-back traybakes for reduced washing-up to moreish pasta dishes,
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Introduction
Like most people my age, I was bred on Nigella Lawson recipes. There is a particular nibble of hers that we always made at Christmas: cheese stars. I had a lightning-bolt moment recently where I decided to make a tart using a similar pastry, and this is it. It’s a bit of a cheese fest, with the cheesy pastry topped with lemony ricotta, and braised leeks have come along for the ride, too. It makes a dreamy light lunch in the spring.
Ingredients
| 220g | Parmesan or vegetarian hard cheese |
| 60g | butter |
| ½ tsp | baking powder |
| 100g | plain flour, plus extra for dusting |
| 3 | leeks |
| 3 sprigs | thyme |
| 150ml | vegetable stock |
| 250g | ricotta |
| 1 small clove | garlic |
| zest and juice of ½ lemon | |
| salt, pepper and olive oil |
Essential kit
You will need: a food processor.
Method
Cook time: 45 minutes, plus resting.
Cut your Parmesan into chunks and whizz in a food processor. Remove a small amount, about 10g, and set aside. Chop your butter into pieces, and add these to the food processor too, with the baking powder, flour and 20 twists of black pepper. Pulse until it comes together like yellow breadcrumbs, adding 1 tablespoon of water if it is too crumbly – this will depend on the heat in the kitchen.
Tip the mixture onto a clean work surface, then knead for a minute until it comes together in a smooth dough. Wrap the dough in cling film, then pop it in the fridge to rest for 20 minutes.
Preheat your oven to 180°C/160°C fan/gas mark 4 and line a baking sheet with baking parchment.
Trim the ends off your leeks, then cut them in half widthways. Halve each leek section lengthways.
Lightly flour your work surface. Remove your pastry from the fridge, and roll it out into a rectangle roughly 4cm longer than your leeks, and 3mm thick. The pastry may crack – if it does, just press it back together. Trim the edges to neaten, then use a knife to lightly trace a border 2cm from the edges. Transfer to the prepared baking sheet and bake for 15 minutes, then remove it from the oven and leave it to cool – it will firm up as it does.
Heat 2 tablespoons of olive oil in a cast-iron skillet or sturdy frying pan over a medium-high heat. Once the pan is hot, add your leeks, cut-sides down, and cook for 3 minutes until they have a nice char. Flip them over, and cook for another 3 minutes on the other side.
Pick your thyme leaves into the pan and add the veg stock. Let it come to a simmer, reduce the heat to low and cover. Simmer for 10 minutes.
Tip your ricotta into a bowl, and grate in your garlic and lemon zest. Add the lemon juice and 2 tablespoons of olive oil. Whisk for a few minutes so the ingredients combine and it becomes smooth.
Once the pastry has cooled, spoon your ricotta on the centre, then spread it to the border. Arrange your leeks on top, then sprinkle over some thyme leaves and the reserved Parmesan. Serve immediately.
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