Tomato & Leek Tart
Posted: | Categories: Recipes | Tags:dinner inspo summer
Tomato & Leek Tart
Melissa Ben-Ishay
Savory Recipes
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
- ¼ cup olive oil
- 3 garlic cloves, grated with a microplane
Directions
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.
