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.
Ingredients .jpg)
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)
Directions
1. Preheat the oven to 425 degree F. Grease a cookie sheet. Unroll pizza dough onto prepared cookie sheet; press into a 12×9-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