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Gallery Leek Tart Recipe Summary prep: 25 mins total: 40 mins Servings: 8
Ingredients Ingredient Checklist 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
Cook’s Notes 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.
Gallery Leek Tart
Recipe Summary prep: 25 mins total: 40 mins Servings: 8
Gallery
Leek Tart
Leek Tart
Leek Tart
Recipe Summary prep: 25 mins total: 40 mins Servings: 8
Recipe Summary
prep: 25 mins total: 40 mins
Servings: 8
prep: 25 mins
total: 40 mins
prep:
25 mins
total:
40 mins
Servings: 8
8
Ingredients
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
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.
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.)
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.
Cook’s Notes 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.
Cook’s Notes
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.
Reviews (3)
Add Rating & Review 161 Ratings 5 star values: 18 4 star values: 31 3 star values: 71 2 star values: 33 1 star values: 8
Reviews (3)
Add Rating & Review 161 Ratings 5 star values: 18 4 star values: 31 3 star values: 71 2 star values: 33 1 star values: 8
Add Rating & Review
161 Ratings 5 star values: 18 4 star values: 31 3 star values: 71 2 star values: 33 1 star values: 8
161 Ratings 5 star values: 18 4 star values: 31 3 star values: 71 2 star values: 33 1 star values: 8
161 Ratings 5 star values: 18 4 star values: 31 3 star values: 71 2 star values: 33 1 star values: 8
5 star values: 18 4 star values: 31 3 star values: 71 2 star values: 33 1 star values: 8
Martha Stewart Member Rating: 5 stars 08/23/2019 The tart has a wonderful flavor even if Indid go overboard with the black pepper in my first try. You have to love the rich leeky(?) flavor or this will probably be overkill. I also second the request for actual measurements for the leeks, but I do kind of get the idea that the simplicity of this tart is also in how the ingredients can be adjusted to 9ne’s taste. Personally I would next do the recipe with four leeks and pop the pastry as soon as it comes out of the oven to make lyering on the leek mixture easier. I would definitely make it again, highly recommended! Martha Stewart Member Rating: Unrated 03/22/2012 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." Martha Stewart Member Rating: Unrated 02/17/2010 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.Martha Stewart Member
Rating: 5 stars 08/23/2019
The tart has a wonderful flavor even if Indid go overboard with the black pepper in my first try. You have to love the rich leeky(?) flavor or this will probably be overkill. I also second the request for actual measurements for the leeks, but I do kind of get the idea that the simplicity of this tart is also in how the ingredients can be adjusted to 9ne’s taste. Personally I would next do the recipe with four leeks and pop the pastry as soon as it comes out of the oven to make lyering on the leek mixture easier. I would definitely make it again, highly recommended!
Rating: 5 stars
Rating: Unrated 03/22/2012
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.”
Rating: Unrated
Rating: Unrated 02/17/2010
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.
All Reviews for Leek Tart
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Leek Tart
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
