This savory, nontraditional tart is a favorite among our family and friends! —Jean Ecos, Hartland, Wisconsin
herbes de Provence
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
Directions
- 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.
- 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.
- 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.
