Herbed Leek Tart
Total TimePrep: 25 min. Bake: 20 min. + cooling
Makes2 tarts (8 servings each)
- 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 shredded Swiss cheese
- 2 tablespoons Dijon mustard
- 1 teaspoon herbes de Provence
- 1 package (15 ounces) refrigerated pie crust
- 1 teaspoon whole 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-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 crust 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, slide tarts onto wire racks. Cool for 10 minutes before cutting. Serve warm. Refrigerate leftovers.
Editor's NoteLook for herbes de Provence in the spice aisle.
Nutrition Facts1 piece: 194 calories, 12g fat (5g saturated fat), 14mg cholesterol, 177mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 5g protein.
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May 28, 2013
Delicious! I served this as a side dish for a family dinner.
May 3, 2012
Nice. I left out the peppers and it was still good.
Nov 24, 2010
Have made this several times now and everyone who had it loved it! Just had one for lunch today , had it in freezer so it does freeze well...Always make several and put in freezer for future use...Delicious!