Leek Tart with Olives and Two Cheeses
Baking and Desserts • European
Description
Leek Tart with Olives and Two Cheeses
Ingredients
- Leek 3 pieces
- Butter 1 tablespoon
- Olive Oil 2 tablespoons
- Coarse Salt to taste
- Chopped Sage Leaves 1 teaspoon
- Puff Pastry 20 oz
- Water 1 tablespoon
- Chicken Egg 1 piece
- Grated Pecorino Pepato Cheese 0 oz
- Camembert cheese 5 oz
- Pitted olives ¼ cup
Step-by-Step Guide
Step 1
Clean the leeks by removing the old leaves, cutting off the roots and dark green parts. Cut them in half lengthwise, then thinly slice — you should have about 5 cups. Rinse and dry.
Step 2
Melt the butter with the olive oil in a deep skillet over medium heat. Add the leeks and lightly salt. Cook, stirring, for 5 minutes. Then reduce the heat, cover, and cook, stirring occasionally to prevent burning, until soft, about 15 minutes. Stir in the thyme.
Step 3
Roll out the dough into a rectangle measuring 15x35 cm. Place it on a parchment-lined baking sheet and create low edges (you can also place the dough directly into a tart pan). Brush the dough with a lightly beaten egg mixed with water and sprinkle with Parmesan. Refrigerate for 30 minutes.
Step 4
Preheat the oven to 375°F.
Step 5
Bake the dough for 10–15 minutes until light golden. Remove and gently press down the center. Top with the leeks and sprinkle with olives. Bake for another 10 minutes.
Step 6
Remove from the oven and place pieces of soft cheese on top. Let cool slightly and slice. Serve warm.
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