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Leek Tart

Store-bought pastry from the freezer case makes the buttery base for the leek tart. Scoring the dough defines the border, and pricking prevents the center from puffing up too much during baking.

  • prep: 25 mins
    total time: 40 mins
  • servings: 8

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Ingredients

  • All-purpose flour, for work surface
  • 1 sheet store-bought puff pastry (from a 17.3-ounce package), thawed
  • 2 tablespoons butter
  • 6 leeks (white and light-green parts), halved lengthwise and thinly sliced crosswise, rinsed well
  • Coarse salt and ground pepper

Directions

  1. Step 1

    Preheat oven to 375 degrees. On a lightly floured work surface, roll pastry to a 10-by-14-inch rectangle. Halve lengthwise into two 5-by-14-inch rectangles. Transfer to a baking sheet lined with parchment paper.

  2. Step 2

    With a paring knife, lightly score each rectangle 1/2 inch from edges, creating a border; prick pastry inside border all over with a fork. Refrigerate for 15 minutes, then bake until golden brown, 18 to 20 minutes. (To store, keep crusts at room temperature, up to 1 day.)

  3. Step 3

    In a large skillet, heat butter over medium. Add leeks; season with salt and pepper, and stir. Cover; cook until wilted, about 5 minutes. Uncover; cook until tender, 10 to 12 minutes. Spoon leeks onto crusts, cut tarts into wedges, and serve.

Source
Everyday Food, June 2008

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Reviews (2)

  • RangerDan 22 Mar, 2012

    Great recipe.I could pertty much tell from the beautiful picture how many leeks to use and made it for "between services' coffee hour at church. Now everyone wants the recipe! I put more leeks on some and less on others so folks could choose their "poison."

  • cabincat 17 Feb, 2010

    Would love to try this but the leek quantity has stopped me.
    The leeks in my supermarket aren't a uniform size.
    Perhaps the recipe should read six leeks or enough to equal ?? cups.