(POSTED: July 31, 2006)
Herbed Leek Tart with Pine Nuts
To ensure that all the subtle flavors of the leeks and fragrant herbs come through, this Herbed Leek Tart is made with Gruyere cheese, which has a more delicate, nutty flavor than its robust cousin Swiss cheese.
1 10-ounce package refrigerated pizza dough
6 medium leeks, thinly sliced
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried herbes de Provence or dried basil, crushed
2 tablespoons Dijon-style mustard
1 tablespoon water
1 cup shredded Gruyere or Swiss cheese (4 ounces)
1/4 cup pine nuts or chopped almonds, toasted
Fresh summer savory (optional)
1. Preheat the oven to 425 degree F. Grease a cookie sheet. Unroll pizza dough onto prepared cookie sheet; press into a 12x9-inch rectangle. Bake in the preheated oven for 7 minutes.
2. Meanwhile, in a large skillet, cook leeks and garlic in hot olive oil about 5 minutes or until tender. Remove from heat. Stir in herbes de Provence or basil; set aside. In a small bowl, stir together mustard and water; spread over prebaked crust. Top with leek mixture, cheese, and nuts.
3. Bake about 8 minutes more or until cheese is bubbly. Let stand 5 minutes before serving. Cut into 24 squares. If desired, garnish with fresh savory. Makes 24 squares.
To Make Ahead: Arrange baked, cut squares in layers between waxed paper in a covered container. Freeze up to 3 months. Thaw at room temperature.
To serve 50: Prepare the recipe three times.
Source: Better Homes & Gardens