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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 24 |
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This can be served warm or at room temperature which lets you enjoy your guests. Ingredients:
6 medium leeks, well cleaned and thinly sliced |
4 cloves garlic, minced |
2 tablespoons olive oil |
1/2 cup red bell pepper, chopped |
2 tablespoons dijon mustard |
1 teaspoon dried basil, crushed |
hot red pepper flakes to taste (optional) |
6 ounces gruyere cheese, shredded |
1 (15 ounce) package refrigerated rolled pie crusts (2 crusts) |
2 tablespoons walnuts, chopped |
Directions:
1. In large skillet, saute leeks in oil 5 minutes.
2. Add garlic and saute 1 minute or until leeks are tender.
3. Remove skillet from heat. Stir in red bell pepper, mustard, basil and red pepper flakes (if using.)
4. Cool.
5. Stir in cheese and set aside.
6. Preheat oven to 375 degrees.
7. Unroll pie crusts according to package directions.
8. On lightly floured surface, roll one pie crust into a 12 inch circle.
9. Transfer to baking sheet.
10. Spoon half the prepared filling into center of pie crust and spread leaving a 1 1/2 inch border all around.
11. Fold the border up and over the filling, pleating as necessary.
12. Sprinkle with 1 tablespoon walnuts.
13. Repeat with second crust.
14. (At this point, tarts may be covered and chilled up to 4 hours before baking)
15. Bake uncovered, 25 minutes or until golden brown.
16. Cool 10 minutes.
17. Cut each tart into 12 wedges.
18. Serve warm or at room temperature.
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