Herbed Leek Tart

Leek is a favorite vegetable. Mild taste, a touch of sophistication, perfect for healthy pies and soups. We came across a very rustic recipe that turned out to be a top dish for a family. Kids and parents love it!

Herbed Leek Tart

Servings: 20-24 slices

• 9 medium leeks, thinly sliced (3 cups)
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1/2 cup chopped organic red bell pepper
• 2 tablespoons Dijon-style mustard
• 1 teaspoon dried herbes de Provence or dried basil, crushed
• 6 ounces Gruyere cheese or Swiss cheese, shredded (1-1/2 cups)
• 1 15-ounce package folded refrigerated unbaked piecrust (2 crusts). Whole wheat versions available in fine grocery stores.
• 2 tablespoons milk
• 2 tablespoons chopped almonds or walnuts

Cook leeks and garlic in hot oil in a large skillet for 5 minutes or until tender. Remove from heat; stir in sweet pepper, mustard, and herbes de Provence or basil. Cool slightly; stir in cheese. Set aside.
Unfold piecrust according to package directions. Roll one piecrust into a 12-inch circle atop a baking sheet. If desired, trim edge with a pastry wheel. Spoon half the 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. Repeat with remaining piecrust, filling, milk, and nuts. Bake in a 375 degree F oven for 20 to 25 minutes or until crusts are golden. Cool 10 minutes on baking sheets. Cut each tart into 10-12 wedges. Serve warm or at room temperature.

Source: Based on recipe from Better Homes and Gardens