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Herbed Leek Tart
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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 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.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |