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Tomato Leek Tarts

Kathleen Tribble from Santa Ynez, California shared the recipe for these attractive tarts for two. The crisp pastry crust cuts easily into wedges.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 tarts

Ingredients

  • 1 package (15 ounces) refrigerated pie pastry
  • 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 shredded part-skim 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.
Nutrition Facts
1 slice: 280 calories, 16g fat (8g saturated fat), 25mg cholesterol, 346mg sodium, 25g carbohydrate (4g sugars, 1g fiber), 10g protein.
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Reviews

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Average Rating:
  • WardleCM
    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!

  • needsomezzzs
    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.