Recipes

Leek and Gruyère Tart

Name: Leek and Gruyère Tart
Total time: 35 min
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

4.7

(3)

3 Reviews

Slideshow: Fast Hors d'Oeuvres

By Laura Chenel

Updated on March 8, 2017

Leek and Gruyère Tart — Photo: © Tina Rupp

Total Time:

35 mins

Yield:

4

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

Directions

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.
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.
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.