Tomato Leek Tarts Recipe

4.5 2 2
Tomato Leek Tarts Recipe
Tomato Leek Tarts Recipe photo by Taste of Home
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Tomato Leek Tarts Recipe

Read Reviews
4.5 2 2
Publisher Photo
Kathleen Tribble from Santa Ynez, California shared the recipe for these attractive tarts for two. The crisp pastry crust cuts easily into wedges.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 package (15 ounces) refrigerated pie pastry
  • 1 cup (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 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, 12 servings total.
Originally published as Tomato Leek Tarts in Taste of Home February/March 2004, p61

Nutritional Facts

1 slice: 280 calories, 16g fat (8g saturated fat), 25mg cholesterol, 346mg sodium, 25g carbohydrate (4g sugars, 1g fiber), 10g protein.

  • 1 package (15 ounces) refrigerated pie pastry
  • 1 cup (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 mozzarella cheese
  1. 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.
  2. Bake at 425° for 18-22 minutes or until crusts are lightly browned. Cut into wedges. Serve warm. Yield: 2 tarts, 12 servings total.
Originally published as Tomato Leek Tarts in Taste of Home February/March 2004, p61

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Reviews forTomato Leek Tarts

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MY REVIEW
WardleCM User ID: 7644709 91202
Reviewed Jan. 30, 2014

"I love this recipe, it is so light and fresh and a quick solution to dinner. I've begun to play around with the recipe and did a leek, potato combination instead of tomatoes once. Highly recommend!"

MY REVIEW
needsomezzzs User ID: 4392298 60792
Reviewed Dec. 31, 2010

"easy to make, my daughter enjoyed helping. Nice flavour, I let the tomatoes drain on paper towels for a half hour before putting it all together."

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