Tomato Leek Tart
1 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)
3 tomatoes
1 cup mozzarella cheese
salt and pepper
1/2 tsp garlic powder
Directions:
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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Oh yum, that looks too good! Thanks for sharing.
ReplyDeleteThat looks delish! Certainly going to give it a try this weekend, I am always up for a new recipe :)
ReplyDeleteHi, tried to reply to your request to link to my blog but can't find an email address, so just dropping you a note to say yes of course, I would be delighted to be linked by a bog roll bag!!
ReplyDeleteWow that looks so good! I have to quit commenting on these so close to dinnertime!
ReplyDeleteThanks for sharing with the hearth and soul hop.
Yes! I like your style - keep it easy and roll with the punches. I think Martha would call your tart "rustic," but you say lazy girl, and I hear my name. Thanks for sharing with the Hearth and Soul hop. I'm your newest follower :)
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