Herbed Leek Tart Recipe
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Contributor: |
Contributor: Robin Beaver
Added: Sunday, January 25, 2009
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Category: |
Category: |
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Ingredients: |
Ingredients: 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
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Directions: |
Directions: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. |
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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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