Herbed Leek Tart
From upstatevoyager 16 years ago
- 25 minutes to make
- Serves 24
This can be served warm or at room temperature which lets you enjoy your guests.
Ingredients
- 6 medium leeks, well cleaned and thinly sliced shopping list
- 4 cloves garlic, minced shopping list
- 2 tablespoons olive oil shopping list
- 1/2 cup red bell pepper, chopped shopping list
- 2 tablespoons Dijon mustard shopping list
- 1 teaspoon dried basil, crushed shopping list
- hot red pepper flakes to taste (optional) shopping list
- 6 ounces gruyere cheese, shredded shopping list
- 1 (15 ounce) package refrigerated rolled pie crusts (2 crusts) shopping list
- 2 tablespoons walnuts, chopped shopping list
How to make it
- In large skillet, saute leeks in oil 5 minutes.
- Add garlic and saute 1 minute or until leeks are tender.
- Remove skillet from heat. Stir in red bell pepper, mustard, basil and red pepper flakes (if using.)
- Cool.
- Stir in cheese and set aside.
- Preheat oven to 375 degrees.
- Unroll pie crusts according to package directions.
- On lightly floured surface, roll one pie crust into a 12 inch circle.
- Transfer to baking sheet.
- Spoon half the prepared filling into center of pie crust and spread leaving a 1 1/2 inch border all around.
- Fold the border up and over the filling, pleating as necessary.
- Sprinkle with 1 tablespoon walnuts.
- Repeat with second crust.
- (At this point, tarts may be covered and chilled up to 4 hours before baking)
- Bake uncovered, 25 minutes or until golden brown.
- Cool 10 minutes.
- Cut each tart into 12 wedges.
- Serve warm or at room temperature.
People Who Like This Dish 4
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