Few things make me happier than a flaky, buttery crust. And since I’ll gladly eat as many leeks as possible, I decided to use the last of the season’s tomatoes to create a delicious, simple tart. It tastes like golden caramelized onions married a pizza surrounded flaky crust layers, and is decidedly the perfect cozy transition meal as fall arrives.
Ingredients
1 frozen puff pastry, defrosted (Dufour is my favorite)
2 leeks, dark green parts removed
1/4 cup avocado oil
2 large heirloom tomatoes
1 teaspoon salt
½ cup grated Parmesan cheese, plus more for topping
Cut the leeks into 1/2" discs. Heat the avocado oil in a skillet and add the leeks in one layer. Once the bottom of the leeks start to brown, flip them to caramelize on the other side.
Preheat the oven to 400°F.
Slice the tomatoes into 1/2" pieces and lay flat on a paper towel to dry. Season with salt to draw out the liquid.
Lay the puff pastry out on a baking sheet lined with parchment paper.
Add a layer of parmesan to the puff pastry.
Arrange the tomato slices in a circle on the puff pastry. Top with the caramelized leeks.
Whisk together the olive oil and garlic in a small bowl and brush it over the tomatoes, leeks, and pastry with a pastry brush.
Grate more cheese over the top.
Bake for 25-30 minutes, or until the crust is golden brown and the cheese is melted.
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