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Tomato Leek Tarts

 Tomato Leek Tarts
Kathleen Tribble from Santa Ynez, California shared the recipe for these attractive tarts for two. The crisp pastry crust cuts easily into wedges.
12 ServingsPrep/Total Time: 30 min.

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.
Wine: This recipe pairs well with a light white wine.: Taste of Home Special Offer: Enjoy this recipe with Seven Daughters White Blend CA, a crisp flavorful wine with hints of

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Tomato Leek Tarts (continued)

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