Leek and Olive Tart with Two Cheeses
!["Martha Stewart's New Pies and Tarts" Cookbook](http://www.marthastewart.com/sites/files/marthastewart.com/images/content/pub/pub_special_projects/pies_tarts/md105190_0411_piestarts_cover_m.jpg ""Martha Stewart's New Pies and Tarts" Cookbook")
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- Yield Serves 4 as an appetizer
Ingredients
- 15 to 20 baby leeks or 3 large leeks, white and pale-green parts only
- 1 tablespoon unsalted butter
- 2 tablespoons extra-virgin olive oil
- Coarse salt
- 1 teaspoon finely chopped fresh thyme
- 1 box (14 ounces) frozen puff pastry, such as Dufour, thawed
- 1 large egg beaten with 1 tablespoon water
- 1/4 cup freshly grated Parmesan cheese
- Scant 1/4 cup Nicoise olives, pitted
- 4 ounces Pave d'Affinois or other soft-ripened cheese (such as Camembert or Perail), thinly sliced
Directions
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If using baby leeks, halve lengthwise and trim to about 3 inches long. If using regular leeks, cut crosswise into 3-inch pieces; halve each piece lengthwise, then cut into 3/8-inch-thick strips (about 5 cups). Rinse well, and drain; set aside.
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Melt butter with oil in a medium saute pan over medium heat. Add leeks and 1/4 teaspoon salt; cook, stirring occasionally, 5 minutes. Reduce heat to medium-low; cover, and cook, stirring occasionally, until leeks are tender but not browned, about 15 minutes. Stir in thyme. Leeks can be refrigerated in an airtight container up to 1 day; bring to room temperature before assembling tart.
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Cut or roll out pastry to a 6-by-14-inch rectangle; place on a parchment-lined baking sheet (reserve remaining pastry for another use). Score a 3/4-inch border. Brush with egg wash; sprinkle with Parmesan. Refrigerate 30 minutes.
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Preheat oven to 375 degrees. Bake pastry until golden, 10 to 15 minutes. Remove from oven, and press center area with a metal spatula. Arrange leeks end to end in rows within border of pastry. Scatter olives over leeks. Bake until crust is golden brown, about 10 minutes. If bottom is soft, bake 3 to 5 minutes more.
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Remove tart from oven, and arrange soft cheese over top. Using an offset spatula, slide tart onto a wire rack; let cool slightly. Cut into pieces; serve warm or at room temperature (tart can stand at room temperature up to 1 hour).
This was delicious and savory. I used Camembert for the cheese and phyllo dough (brush with melted butter and egg wash; bypassed the 30 min refrigeration) instead of the puff pastry which I think was a better, lighter alteration to the recipe. I agree with kattyface -- chop up the leeks so the tart is easier to cut and bite. We used leeks from our garden which made this recipe even better. Enjoy :)
this was really tasty. i recommend chopping up the leeks to make the tart easier to cut, bite and chew. i used goat cheese and also added some thinly sliced chicken on top, too. VERY heavy as a meal though - due to the buttery pastry puff!