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- 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
- 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.
herbes de ProvenceLook for herbes de Provence in the spice aisle.
1 slice: 194 calories, 12g fat (5g saturated fat), 14mg cholesterol, 177mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 5g protein.