Tomato Leek Tarts Recipe

Tomato Leek Tarts Recipe photo by Taste of Home

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Kathleen Tribble from Santa Ynez, California shared the recipe for these attractive tarts for two. The crisp pastry crust cuts easily into wedges.

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Tomato Leek Tarts Recipe

Prep/Total Time: 30 min.

Yield: 12 Servings

10 20 30

Ingredients

1 package (15 ounces) refrigerated pie pastry
4 ounces provolone cheese, shredded
1 pound leeks (white portion only), sliced
6 medium plum tomatoes, thinly sliced
1/4 cup grated Parmesan cheese
1-1/2 teaspoons garlic powder
1/8 teaspoon pepper
1 cup (8 ounces) shredded part-skim mozzarella cheese

Directions

Place both pastry sheets on greased baking sheets. Sprinkle each with provolone cheese, leaving 1 in. around edges. Arrange leeks and tomato slices over provolone cheese. Sprinkle with Parmesan cheese, garlic powder and pepper. Top with mozzarella cheese. Fold edges over filling.
Bake at 425° for 18-22 minutes or until crusts are lightly browned. Cut into wedges. Serve warm. Yield: 2 tarts.

Nutritional Facts 1 serving (1 slice) equals 280 calories, 16 g fat (8 g saturated fat), 25 mg cholesterol, 346 mg sodium, 25 g carbohydrate, 1 g fiber, 10 g protein.

Originally published as Tomato Leek Tarts in Taste of Home February/March 2004, p61