Herbed Leek Tart with Pine Nuts

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Herbed Leek Tart with Pine Nuts

 

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

1/4 cup pine nuts or chopped almonds, toasted

fresh summer savory, optional

 

Preheat the oven to 425 degree. Grease a cookie sheet. Unroll pizza dough onto

prepared cookie sheet; press into a 12x9-inch rectangle. Bake in the preheated

oven for 7 minutes.

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.

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.

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.

 

 

 

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