Leek and Gruyère Tart


Slideshow: Fast Hors d'Oeuvres 

Leek and Gruyère Tart
Photo: © Tina Rupp
Total Time:
35 mins


  • 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


  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.

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