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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 16 |
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This savory, non-traditional tart is a favorite among family and friends! Ingredients:
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:
1. 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.
2. 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.
3. 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. Yield: 2 tarts (8 servings each).
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