Leek Tart With Fresh Herbes De Provence |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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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) |
3 cloves garlic, minced |
2 tablespoons olive oil |
1 t fresh thyme, chopped |
1 t fresh rosemary, chopped |
1 t fresh basil, chopped |
1/2 t fresh sage, chopped |
1/2 t oregano, chopped |
1 t. fennel seed |
1 t. lavender (optional but traditional) |
1/2 cup chopped roasted red pepper |
1 tablespoons dijon-style mustard |
4 ounces gruyere cheese or swiss cheese, shredded (1 cup) |
1 unbaked piecrust |
1 tablespoons milk |
2 tablespoons chopped almonds or walnuts |
Directions:
1. 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.
2. 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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