Printable | Taste of Home

Herbed Leek Tart

3 cups thinly sliced leeks (about 4 medium)
1/2 cup chopped sweet red pepper
4 garlic cloves, minced
2 tablespoons olive oil
1-1/2 cups (6 ounces) shredded Swiss cheese
2 tablespoons Dijon mustard
1 teaspoon herbes de Provence
1 package (15 ounces) refrigerated pie pastry
1 teaspoon milk
2 tablespoons chopped almonds or walnuts, optional

In a large skillet, saute the leeks, red pepper and garlic in oil
until tender. Remove from the heat; cool for 5 minutes. Stir in the

Printed from tasteofhome.com Jul 25, 2008

-----------------------Fold------------------------

Herbed Leek Tart cont.

cheese, mustard and herbs; set aside. On a lightly floured surface,
roll each sheet of pastry into a 12-in. circle. Transfer to parchment
paper-lined baking sheets. Spoon leek mixture over pastry to within 2
in. of edges. Fold edges of pastry over filling, leaving center
uncovered. Brush folded pastry with milk; sprinkle with nuts if
desired. Bake at 375° for 20-25 minutes or until crust is
golden and filling is bubbly. Using parchment paper, slide tarts onto
wire racks. Cool for 10 minutes before cutting. Serve warm.
Refrigerate leftovers.

Yield: 2 tarts (8 servings each).