Leek Tart With Oil-Cured Olives

For the ricotta base:
½ cup whole milk ricotta cheese
1 large egg yolk
3 tablespoons olive oil
¼ cup sour cream
Salt and black pepper
For the pastry:
One 14-ounce package Dufour or other all-butter puff pastry
For the topping:
2 tablespoons unsalted butter
2 to 4 leeks, white and light green parts only; cut diagonally into 1/3-inch wide slices, to make a total of 2 cups
½ teaspoon fresh thyme leaves
Salt and black pepper
1 egg yolk, beaten
1 cup grated Gruyère cheese
12 oil-cured pitted black olives, torn or cut in half

Nutritional Information
- Nutritional analysis per serving (6 servings)
  652 calories; 49 grams fat; 17 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 4 grams polyunsaturated fat; 38 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 15 grams protein; 111 milligrams cholesterol; 744 milligrams sodium

6 small servings

To make the ricotta base, preheat oven to 375 degrees. In a bowl, combine ricotta with egg yolk and olive oil; whisk until well blended. Stir in sour cream, and season with salt and pepper.
To make the pastry, cut pastry into six four-inch squares, and lightly score a border about 1/4 inch from the edge. Lightly score a criss-cross pattern in the inside of the square. Place on a baking sheet and bake until puffed and lightly browned, 10 to 20 minutes. Remove from oven and poke the center with a fork to allow steam to escape. Cool for 10 minutes.
To make the topping, place a medium sauté pan over medium heat. Melt butter, add leeks and thyme, and sauté until leeks are soft and lightly caramelized, 10 to 15 minutes. Season with salt and pepper to taste; set aside.
Brush the edge of the puff pastry with beaten egg yolk. Spread scored area of pastry with the ricotta base, and sprinkle evenly with Gruyére. Top with leeks and olives. Bake until the edges are golden brown, and the cheese is bubbling, 10 to 14 minutes. Serve hot.

1 hour