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TEST KITCHEN APPROVED

Herbed Leek Tarts

Name: Herbed Leek Tarts
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 tarts (8 servings each)
Cuisine: Jewish
Ingredients: 3 cups thinly sliced leeks (about 4 medium); 1/2 cup chopped sweet red pepper; 4 garlic cloves, minced; 2 tablespoons olive oil; 1-1/2 cups shredded Swiss cheese; 2 tablespoons Dijon mustard; 1 teaspoon herbes de Provence; 2 sheets refrigerated pie crust; 1 teaspoon 2% milk; 2 tablespoons chopped almonds or walnuts, optional

TEST KITCHEN APPROVED

3 Reviews

Total Time:Prep: 25 min. Bake: 20 min. + cooling

By Taste Of Home Editorial Team

Recipe by Jean Ecos, Hartland, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 01, 2022

This savory, nontraditional tart is a favorite among our family and friends! —Jean Ecos, Hartland, Wisconsin

herbes de Provence

Look for herbes de Provence in the spice aisle.

TEST KITCHEN APPROVED

Herbed Leek Tarts

3 Reviews Add your review

Yield:2 tarts (8 servings each)

Prep:25 min

Cook:20 min

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Ingredients

3 cups thinly sliced leeks (about 4 medium)
1/2 cup chopped sweet red pepper
4 garlic cloves, minced
2 tablespoons olive oil
1-1/2 cups shredded Swiss cheese
2 tablespoons Dijon mustard
1 teaspoon herbes de Provence
2 sheets refrigerated pie crust
1 teaspoon 2% milk
2 tablespoons chopped almonds or walnuts, optional

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Directions

1
In a large skillet, saute the leeks, red pepper and garlic in oil until tender. Remove from the heat; cool for 5 minutes. Stir in the cheese, mustard and herbs; set aside.

2
On a lightly floured surface, roll each sheet of crust into a 12-in. circle. Transfer to parchment-lined baking sheets. Spoon leek mixture over crusts to within 2 in. of edges. Fold edges of crust over filling, leaving center uncovered. Brush folded crust with milk; sprinkle with nuts if desired.
3
Bake at 375° for 20-25 minutes or until crust is golden and filling is bubbly. Using parchment, slide tarts onto wire racks. Cool for 10 minutes before cutting. Serve warm. Refrigerate leftovers.