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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Kathleen Tribble from Santa Ynez, California shared the recipe for these attractive tarts for two. The crisp pastry crust cuts easily into wedges. 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 (8 ounces) shredded part-skim mozzarella cheese |
Directions:
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.
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