Puff pastry tart with leeks, ricotta and walnuts, leek greens velouté and hay chips

Ingredients

• 1 feuille Puff pastry (Thawed, about 250 g)
• 3 gros Leeks (White and green parts separated, washed)
• 200 g Ricotta (Fresh cheese, at room temperature)
• 100 g Walnuts (Coarsely chopped, lightly toasted)
• 2 c. à soupe Olive oil (To drizzle over the tart before baking)
• à goût Salt
• à goût Pepper
• 500 g Leek greens (green parts) (Well washed, cut into pieces)
• 50 g Butter (Unsalted, diced)
• 1,5 L Water
• 1 cube Chicken or vegetable stock (Optional, for extra flavor)
• 200 g Coconut milk (About 200 ml, canned)
• 500 ml Frying oil (grape seed or sunflower) (For frying the chips)
• 100 g All-purpose flour (For the tempura batter)
• 90 g Cold water (For the tempura batter)

Instructions

1. Cleaning and cutting the leeks

   Trim the roots, remove the outermost leaf, separate the white parts from the greens. Wash each part under cold water while rubbing to remove dirt, then drain.

   Time: PT10M

2. Preheating the oven

   Preheat the oven to 180 °C (or 160 °C if the oven heats quickly).

   Time: PT5M

   Temperature: 180°C

3. Preparing the tart base

   Unroll the puff pastry onto a baking sheet lined with parchment paper. Prick the base with a fork, fold the edges slightly to form a small rim.

   Time: PT5M

4. Assembling the tart

   Arrange the white leek slices in a staggered pattern on the pastry. Distribute the ricotta in small dollops, sprinkle the chopped walnuts, season with salt and pepper, and drizzle with olive oil.

   Time: PT10M

5. Baking the tart

   Bake the tart for 40 minutes. If the pastry browns too quickly, lower the temperature to 160 °C after 20 minutes.

   Time: PT40M

   Temperature: 180°C

6. Preparing the leek greens velouté

   Melt the butter in a saucepan, add the leek greens, and sweat them for 5 minutes over medium heat. Add 1.5 L of water, the stock cube, salt and pepper. Bring to a boil then simmer for 15 minutes. Stir in the coconut milk and blend until smooth.

   Time: PT25M

7. Preparing the tempura batter for the chips

   In a bowl, mix 100 g of flour, 90 g of cold water and a pinch of salt until a smooth batter forms.

   Time: PT5M

8. Frying the hay chips

   Heat the frying oil to 180 °C. Dip the green pieces in the tempura batter, then fry in the hot oil for 2‑3 minutes until golden and crisp. Drain on paper towels and lightly salt.

   Time: PT10M

   Temperature: 180°C

9. Finishing and serving

   Remove the tart from the oven, let rest for 5 minutes. Serve each slice with a ladle of hot velouté and a few crispy hay chips.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

30 g

Fat

20 g

Fiber

4 g

Ingredient Substitutions

• Instead of Puff pastry: Shortcrust pastry
• Instead of Leeks: Green onions
• Instead of Ricotta: Quark, Mascarpone, Saint-Moret
• Instead of Walnuts: Hazelnuts, Almonds
• Instead of Olive oil: Sunflower oil
• Instead of Butter: Margarine
• Instead of Coconut milk: Fresh cream
• Instead of Frying oil (grape seed or sunflower): Peanut oil

Equipment Needed

• Oven
• Baking sheet
• Parchment paper
• Medium saucepan
• Immersion blender or blender
• Frying pan or deep fryer
• Chef's knife
• Cutting board
• Silicone spatula
• Mixing bowl
• Cooking thermometer (optional)

Critical Steps — Do Not Skip

• Meticulous washing of the leeks to remove all soil.
• Do not overload the pastry with filling to avoid sogginess.
• Monitor the oil temperature when frying the chips.

Chef Tips from the Video

• Keep the butter and puff pastry very cold to achieve an airy puff.
• Use a sharp knife to separate the greens without damaging them.
• Add a pinch of freshly grated nutmeg to the velouté for a subtle aromatic note.

Troubleshooting

Storage

Refrigerator: Tart and velouté keep for 2 days in the refrigerator, in airtight containers.

Freezer: The tart can be frozen, uncooked, for up to 1 month. The velouté freezes for 1 month.

Room temperature: Hay chips keep for 1 day at room temperature in an airtight container.

Make-Ahead Tips

• The velouté can be prepared the day before and gently reheated before serving.
• The puff pastry can be assembled and refrigerated for 30 minutes before baking.
• The chips are best fresh, but can be made 15 minutes ahead and kept in a covered bowl.