Step 1

Before starting the recipe, thaw the puff pastry according to package instructions. Preheat the oven to 400 degrees F/204 degrees C. Line a large baking sheet with parchment paper or a silicone mat and set aside.

Step 2

Once the puff pastry is thawed, unfold it on the lined baking sheet and form/roll into a rectangle. If using Dufour puff pastry (my preferred brand, see notes), it's very easy to unfold and just have a rectangle (no rolling needed). Use a paring knife to score a border about ½-inch in from the sides. Don't slice through the pastry, just make an indentation. Use a fork to prick holes throughout the area within the border. If desired, whisk an egg with 1 teaspoon water to form an egg wash. Brush the wash on the edges (but not the area inside the border). This helps the border puff up and develop a glaze in the oven.

Step 3

Put the puff pastry in the oven and bake for 12 to 15 minutes until the edges are lightly browned but the pastry is not fully baked through. The pastry should be puffed up in the middle but deflate when you remove it from the oven.

Step 4

While the puff pastry is baking, warm the olive oil in a large skillet over medium heat. Add the sliced leeks and cook for 7 to 10 minutes, stirring occasionally, until caramelized and tender. Remove from heat.

Step 5

Also prepare the ricotta cheese at this time. Combine the ricotta, garlic, lemon zest, dill, thyme, salt, and pepper in a bowl.

Step 6

Once the puff pastry has deflated after removing it from the oven, put dollops of the ricotta mixture in the area within the border. It's easiest to use your fingers to drop spoonfuls. Do not spread the cheese, since that will cause the pastry to flake apart.

Step 7

Scatter the cooked leeks over the ricotta cheese. Then, sprinkle the gruyere cheese on top.

Step 8

Return the tart back to the oven and bake for 10 to 15 more minutes until the cheese has melted and the border is a darker brown.

Step 9

Slice into pieces and garnish with more lemon and fresh herbs if desired. Enjoy!

Step 10

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