Flaky Leek, Ricotta and Mustard Tart with Seed Crust

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Line a tart pan or small baking tray with parchment paper.

2. 2

   Wash the leeks thoroughly and slice them thinly. Heat the olive oil and butter in a large skillet over medium heat. Add the leeks and cook for 8 minutes, stirring, until soft but not too browned.

3. 3

   Add the chopped garlic, salt, black pepper, and fresh thyme. Cook for 1 more minute. Remove from the heat and let cool for 5 minutes.

4. 4

   In a bowl, mix the ricotta, grated Parmesan cheese, 1 egg, Dijon mustard, lemon zest, and 1 tablespoon of lemon juice until smooth. Fold in the sautéed leeks and mix well.

5. 5

   Unroll the puff pastry over the pan or tray, leaving about a 2 cm / 3/4 inch border. Lightly prick the center with a fork, without piercing the edges.

6. 6

   Spread the filling evenly over the pastry, leaving the border clear. Fold the edges slightly inward to frame the tart.

7. 7

   Beat the remaining egg and brush the pastry edges. Sprinkle the sesame seeds and pumpkin seeds over the edges and part of the surface.

8. 8

   Bake for 30 to 35 minutes at 200 °C / 400 °F, until the pastry is deeply golden and the filling is set.

9. 9

   Remove the tart from the oven and let it rest for 5 minutes. Finish with chopped chives before serving.