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Herbed Leek Tart Recipe

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This recipe for Herbed Leek Tart, by , is from The Stevens Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Robin Beaver
Added: Sunday, January 25, 2009


9 medium leeks, thinly sliced (3 cups)
4 cloves garlic, minced
2 T. olive oil
1/2 c. chopped red sweet pepper
2 T. Dijon-style mustard
1 tsp. dried Herbes de Provence or dried basil, crushed
6 oz. Gruyere cheese or Swiss cheese, shredded (1-1/2 cups)
1 15-oz. package of folded refrigerated (unbaked) piecrust (2 crusts)
2 T. milk
2 T. chopped almonds or walnuts

Cook leeks and garlic in hot oil in a large skillet for 5 minutes, or until tender. Remove from heat; stir in sweet pepper, mustard, and Herbes de Provence (or basil). Cool slightly; stir in cheese. Set aside.

Unfold each piecrust according to package directions. Roll one piecrust into a 12-inch circle atop a baking sheet. If desired, trim edge with a pastry wheel.

Spoon half the leek mixture into the center of piecrust, leaving a 2-inch border. Fold border up over leek mixture. Brush milk onto top and sides of crust.

Sprinkle with 1 tablespoon of the nuts.

Repeat with remaining piecrust, filling, milk, and nuts.

Bake in a 375-degree oven for 20 to 25 minutes, or until crusts are golden.

Cool 10 minutes on baking sheets. Cut each tart into 12 wedges. Serve warm or at room temperature.

Number Of Servings:
Number Of Servings:
24 wedges
Personal Notes:
Personal Notes:
Remember that you fold only about 2 inches of the piecrust edge over the filling, so the center of the tart has no crust over it.
Two very large leeks yield about 4 cups, and it's the perfect amount.
I add freshly ground black pepper, 1/2 cup extra Swiss cheese, and for the sweet red pepper I use one whole red pepper, diced.




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