This tart was inspired by Suzanne Goin's tarts in Sunday Suppers at Lucques, with my own springtime variations. The tart is a layering of puff pastry, pea puree and whipped ricotta, topped with sauteed leeks. It is easy to make, and the components can be made in advance. Using frozen puff pasty makes this an easy weeknight recipe, but feel free to make your own! - HollowLeg

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