Tomato Leek Tart1 single pie crust
* To make mine I use 1 1/4 cup flour, 1/4 tsp salt, 1/3 cup butter, 3-4 tbs water. In the picture of this tart I used 1 cup flour, 1/4 cup whole wheat flour, and the rest of the recipe is the same (ok, maybe a little bit more water). I really like the texture and flavour of the whole wheat.
2-3 leeks (depending on size)
1 cup mozzarella cheese
salt and pepper
1/2 tsp garlic powder
I use my pizza pan when I make this, so I just roll the dough out round. If you want to use a cookie sheet, then just make it rectangular.
First, make the pie crust (I use my Cuisinart). Roll out into desired shape. Wash and slice leeks and tomatoes. Arrange leeks and then tomato slices on pie crust. Sprinkle with garlic powder, salt and pepper. Top with mozzarella cheese. Fold edges over filling. I don't worry about making mine pretty, I like that it looks rustic.
Bake at 425F/200C for 18-22 minutes or until crust is lightly browned. Cut into wedges. Serve warm.
You can add all kinds of things to make it different: cheddar cheese below the leeks (I often do that), bacon, diced cooked chicken, spinach, anything!
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