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.
A berry-flavored California Pinot Noir, such as one from Carneros.
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Review Body: I am in my 60's & I cook every day. My husband is very appreciative but this recipe? He absolutely raved about it. I did swap out bacon instead of the prosciutto & swapped mozzarella for half of the cheese, simply because that is what I had but OMG, it was so good! Thanks so much.
Review Rating: 5
Date Published: 2017-04-12
Author Name: Elaine Williams
Review Body: My adult daughter who is a pastry wiz made this for me at my request. OMG! So good.