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Thursday, July 28, 2011

Leek and Herb Tart

***Some pictures were accidentally permanently deleted 


  • 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 (6 ounces) shredded Swiss cheese
  • 2 tablespoons Dijon mustard
  • 1 teaspoon herbes de Provence
  • 1 package (15 ounces) refrigerated pie pastry
  • 1 teaspoon 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 pastry into a 12-in. circle. Transfer to parchment paper-lined baking sheets. Spoon leek mixture over pastry to within 2 in. of edges. 

Fold edges of pastry over filling, leaving center uncovered. Brush folded pastry 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 paper, slide tarts onto wire racks. Cool for 10 minutes before cutting. Serve warm. Refrigerate leftovers.

These were SO good! The perfect punch of flavor for an appetizer! Looking forward to making them again in the future!

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