Leek Tart With Fresh Herbes de Provence
From dmiller64116 16 years ago
- 25 minutes to make
- Serves 12
This is a lovely appetizer that can be served as a main course. Make it when fresh herbs are available and use mixtures and quantities to your taste.
Ingredients
- 4 medium leeks, thinly sliced (1 1/2 cups) shopping list
- 3 cloves garlic, minced shopping list
- 2 tablespoons olive oil shopping list
- 1 T fresh thyme, chopped shopping list
- 1 T fresh rosemary, chopped shopping list
- 1 T fresh basil, chopped shopping list
- 1/2 T fresh sage, chopped shopping list
- 1/2 T oregano, chopped shopping list
- 1 t. fennel seed shopping list
- 1 t. lavender (optional but traditional) shopping list
- 1/2 cup chopped roasted red pepper shopping list
- 1 tablespoons dijon-style mustard shopping list
- 4 ounces gruyere cheese or swiss cheese, shredded (1 cup) shopping list
- 1 unbaked piecrust shopping list
- 1 tablespoons milk shopping list
- 2 tablespoons chopped almonds or walnuts shopping list
How to make it
- Cook leeks and garlic in hot oil in a large skillet for 5 minutes or until tender. Remove from heat; stir in raosted pepper, mustard, and herbs. Cool slightly; stir in cheese. Set aside.
- Roll one piecrust into a rough 12-inch circle. Place on baking sheet. Spoon leek mixture into the center of piecrust, leaving a 2-inch border. Fold border up over leek mixture. Brush milk onto top and sides of crust. Sprinkle with 1 tablespoon of the nuts. Bake in a 375 degree F oven for 20 to 25 minutes or until crust is golden. Cool 10 minutes on baking sheets. Cut tart into 12 wedges. Serve warm or at room temperature.
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