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Herbed Leek Tart

  • 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
  • 1 package (15 ounces) refrigerated pie crust
  • 1 teaspoon whole milk
  • 2 tablespoons chopped almonds or walnuts, optional
  • 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 pastry into a 12-in. circle. Transfer to parchment-lined baking sheets. Spoon leek mixture over pastry to within 2 in. of edges. Fold edges of pastry 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.
Cook Time: 
20 minutes
Prep Time: 
25 minutes
Recipe image: 
Herbed Leek Tart