Leek tart


Let’s get back to some food blogging, shall we? This spring and summer, we’ve received a lot of leeks from our CSA. I absolutely love it when we get leeks because they’re so versatile (and usually expensive at the grocery store). I use them in smooth soups often, but lately I’ve been into leek tarts. They are very quick and easy to make, but look fancy. You can make the components ahead of time and assemble and bake at the last minute, making this a perfect party food. I’ve even gotten the stamp of approval from an 8 year old boy- the ultimate taste tester. 

Leek tart recipe:

Ingredients for 1 Leek Tart:
– White and light green part from 3 leeks
– 4 tablespoons of butter
– Salt & pepper to taste
– 1 sheet of puff pastry dough 
Directions:

1. Preheat the oven to 375 degrees. Thinly slice the leeks and wash them well. Make sure to separate the layers of leek as much as you can with your hands so that all the dirt washes out. Strain water out with a sieve.
2. Heat a heavy-bottomed pan (I use cast iron) to medium-low heat. Melt the butter and add the leeks. The most important thing about making this tart is to allow the leeks to cook very slowly. Leeks, like onions and garlic, are notorious for burning easily and you need to make sure to prevent this from happening. They should slowly “melt” so keep the heat fairly low and be patient. Stir often. 
3. While the leeks are cooking, remove your sheet up puff pastry dough from the freezer. Butter a tart pan and when the dough is defrosted enough (but not too soft), roll it out so that it’s just slightly thinner than how it comes in the package. I use a tart pan like this one, so once I get the dough in and molded to the sides, I just use the metal edge to cut the dough off. 
4. Season the leeks with salt and pepper to your taste. You can also add some dried rosemary (chopped) or dried thyme if you’d like. Once they are soft, put them in your prepared tart pan and spread them evenly. 

5. Bake in the middle of the oven for about 30 minutes. I start checking after 25. The tart is ready when the puff pastry dough is golden. Allow the tart to cool a little bit before removing it from the tart pan. This is nice served with a salad for lunch, or as part of a buffet at a party. Enjoy!
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