Leek and Gruyère Tart

  • Total Time:
  • Servings: 4
KEY: Fall, Winter, Fast - Column, Cocktail Party, New Year's Eve, Appetizers/starters, Fast, Dinner

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Ingredients

  • All-purpose flour, for dusting
  • 1/2 pound frozen puff pastry, thawed
  • 2 tablespoons extra-virgin olive oil
  • 3 medium leeks, white and tender green—halved lengthwise, thinly sliced crosswise and rinsed well
  • 1 teaspoon finely chopped thyme
  • Salt and freshly ground pepper
  • 1/2 pound Gruyère cheese, coarsely shredded (2 cups)
  • 3 ounces thinly sliced prosciutto

How to make this recipe

  1. Preheat the oven to 475°. On a lightly floured surface, roll out the pastry to a 13-inch square. Fold the corners in and lightly roll the pastry into a rough round. Transfer to a baking sheet; refrigerate.
  2. In a large skillet, heat the olive oil until shimmering. Add the leeks and thyme, season with salt and pepper and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
  3. Sprinkle half of the cheese over the pastry, leaving a 1-inch border. Spread the leeks over the cheese. Cover with the prosciutto; sprinkle on the remaining cheese. Season with salt and pepper. Fold up the tart edge to form a rim and bake for 20 minutes, until golden and bubbling. Blot any excess fat with a paper towel. Cut the tart into wedges.

Suggested Pairing

A berry-flavored California Pinot Noir, such as one from Carneros.

Contributed By Photo © Tina Rupp Published October 2003

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470470 recipes/leek-and-gruyere-tart 2013-12-06 Laura Chenel fall|winter|fast-column|cocktail-party|new-years-eve|appetizers-starters|4|fast|weeknight-dinner october-2003 recipes,leek-and-gruyere-tart 470470
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