Friday, August 19, 2016

Tasty Tomato and Leek Tart

Tomatoes are at their best right now and it would seem a shame not to give you an amazing recipe to celebrate them. This tart, with sautéed leeks, a creamy cheddar filling, and seasonal tomatoes is easy, tasty, looks fancy and celebrates summer’s bounty. It’s also vegetarian.

Here’s How You Do It

Difficulty Level: Easy
Prep  time: 20 Minutes
Bake Time: 25 Minutes

Serves 4 to 6


1 Sheet Frozen Puff Pastry, thawed

2 Cups of Cleaned, Sliced Leeks

2 Tablespoons of Olive Oil, divided

1 Tablespoon of Butter

1 ½ Cups of Plain Greek Yogurt or Sour Cream

1 Cup of Old Cheddar, grated

1 Egg

1 Clove of Garlic, peeled and grated

1 Heaping Teaspoon of Jarred or Fresh Basil Pesto

Salt and Pepper

2 or 3 Medium Tomatoes, thinly sliced – Ripe tomatoes are often hard to slice without smushing them. Try using a serrated knife to slice your tomatoes, it makes all the difference.

1 Teaspoon of Grated Parmesan Cheese

Salt and Pepper

Pinch of Sugar

1 Teaspoon of Vegetable Oil (Optional)


1 Pie Plate or Round Baking Dish

Measuring Cups and Spoons

1 Grater

1 Knife and Cutting Board

1 Mixing Bowl

2 Regular Bowls

1 Frying Pan

1 Wooden Spoon

1 Regular Fork

1 Pastry Brush – You can get these in the dollar store for a buck or two.

In a frying pan on medium heat, add the butter and 1 tablespoon of Olive Oil. When the butter has melted, add the leeks.

Season the leeks with a little salt and pepper and cook until they’re soft and slightly brown around the edges.

Transfer the leeks to a regular bowl and stick the bowl in the freezer to cool the leeks off a bit while you get the remaining components ready.

In another regular bowl, combine the other tablespoon of Olive Oil with the pesto and set aside.

Preheat your oven to whatever temperature is recommended on the package of puff pastry. Not all brands cook at the same temperature, so it’s better to just go with what’s on the box. If there are no instructions, go with 350 oF, which a safe temperature to bake most things at.

In a mixing bowl, combine the cheddar, yogurt or sour cream, the egg, a little salt and pepper, and the grated garlic. Stir everything together with a fork until well combined.

Take your pie plate or baking dish and, if you’re paranoid about the crust sticking too much (as puff pastry, while deliciously flakey, can be a little stickier than regular pie crust), grease the bottom with a little vegetable oil.

Gently press the puff pastry into the dish with clean fingers, making sure to especially press it into the sides. If there is any pastry hanging over the edge of the plate, you can cut that off (and can always put a little butter and sugar on those bits and later bake them into cookies).

Spread the cooled leeks into the bottom of the crust and then pour the creamy cheese mixture over top.

Put slices of tomato on top of the cheese filling, making sure they slightly overlap. It doesn’t have to be fancy.

Sprinkle the tomatoes with a pinch of sugar. Not only does it make the medicine go down, but it makes the tomatoes' flavor shine extra bright.

Season the tomatoes with a little salt and pepper and brush them with the olive oil and pesto mixture.

Brush any remaining pesto and oil mixture on the exposed edges of the pastry.

You are now ready to stick this thing in the oven!

Bake for 25 minutes or until the puff pastry has puffed and turned golden brown.

Sprinkle the pie with Parmesan cheese.

Let the pie cool on the counter for 15 minutes so the filling doesn’t burn your mouth and serve!


-Samantha R. Gold

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