Herbed Leek Tarts

Name: Herbed Leek Tarts
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 tarts (8 servings each).
Cuisine: Asian Appetizers, Asian Vegetarian Recipes, Indian Recipes, Italian Appetizers, Italian Recipes, Italian Vegetarian Recipes
Ingredients: 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; 2 sheets refrigerated pie crust; 1 teaspoon 2% milk; 2 tablespoons chopped almonds or walnuts, optional

This savory, nontraditional tart is a favorite among family and friends! —Jean Ecos, Hartland, Wisconsin

Ingredients

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
2 sheets refrigerated pie crust
1 teaspoon 2% milk
2 tablespoons chopped almonds or walnuts, optional

Directions

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 crust into a 12-in. circle. Transfer to parchment-lined baking sheets. Spoon leek mixture over crusts to within 2 in. of edges. Fold edges of crust 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 Note

Look for herbes de Provence in the spice aisle.

Nutrition Facts

1 slice: 194 calories, 12g fat (5g saturated fat), 14mg cholesterol, 177mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 5g protein.

Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.

Reviews

Click stars to rate

Average Rating:

katlaydee3

May 28, 2013

Delicious! I served this as a side dish for a family dinner.
deannasnz

May 3, 2012

Nice. I left out the peppers and it was still good.
JanisPloirde

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!