Recipes Leek and Gruyère Tart 4.7 (3) 3 Reviews Slideshow: Fast Hors d'Oeuvres By Laura Chenel Updated on March 8, 2017 Print Rate It Share Share Tweet Pin Email 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. Rate it Print