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.
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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!
Reviews
Delicious! I served this as a side dish for a family dinner.
Nice. I left out the peppers and it was still good.
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!
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