On Saturday night Tyler and I made a long evening date of cooking a seasonal, multi-course meal which included this fantastic tart. The combination of flavors is so comforting and it's the perfect dish to eat on the porch on a warm Summer night while sipping some wine. Mmm... Fall, hold off a little longer please?
Caramelized Leek & Heirloom Tomato Tart
Adapted from Small Gatherings
- 1 sheet puff pastry
- 3 Tbsp unsalted butter
- 2 leeks, white & tender green parts only, thinly sliced
- 2 garlic cloves, minced
- 1 tsp minced fresh basil
- 1/2 tsp dried oregano
- 3 medium heirloom tomatoes, thinly sliced
- 1 Tbsp olive oil
- 1/4 Cup pitted Kalmata olives, coarsely chopped
- 2-3 Tbsp freshly grated Parmesan cheese, to top
- Preheat oven to 400 degrees F.
- Roll out a sheet of frozen puff pastry and allow to come to room temperature. Press into a greased pie pan or cast-iron skillet. Set aside.
- Melt the butter in a saute pan over medium heat. Add the leeks and cook until very tender, about 10 minutes. Add the garlic and saute for another 5 minutes. Remove from heat and stir in basil & oregano.
- Spread the leek mixture evenly over the puff pastry. Arrange the tomato slices over the entire crust, then sprinkle with the Kalmata olives and grated Parmesan cheese. Drizzle with olive oil and bake 20 minutes or until crust is golden brown and tomatoes are bubbling.