Puff pastry tart with leeks, ricotta and walnuts, leek greens velouté and hay chips
Recipe by Norbert Tarayre
A indulgent puff pastry tart with leeks, ricotta and walnuts, served with a silky velouté made from leek greens and crunchy leek hay chips. Three dishes in one, perfect for a quick and tasty family meal.
MediumFrenchServes 4
Printable version with shopping checklist
Source Video
40m
Prep
1h 15m
Cook
14m
Cleanup
2h 9m
Total
Cost Breakdown
Total cost:$17.50
Per serving:$4.37
Critical Success Points
- • 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.
Safety Warnings
- • Frying oil reaches 180 °C: handle with care, avoid splatters.
- • Use kitchen gloves or a sleeve when removing the sheet from the oven.
- • Allow the blender to cool slightly before blending the hot velouté.
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