This flaky puff pastry tart is so simple, yet so decadent. You start with a square of buttery puff pastry, then top it with sliced, sweet leeks cooked in oil and a touch of butter. Then you sprinkle the cooked tart with buttery walnuts and shavings of salty Pecorino cheese. A lovely first course dish, or a side to a piping hot bowl of your favorite soup of the season.
(To view this recipe, click on the blue title of the blog post above*)
Savory Leek Tart with Walnuts & Shaved Pecorino
Ingredients:
- 1 sheet of frozen puff pastry, defrosted
- 2 large leeks, root end and green stems trimmed, white and light green parts thinly sliced (soak the cut leeks in water and then rinse well to remove any residual dirt*)
- 1 Tablespoons butter
- 1 Tablespoons extra virgin olive oil
- Salt and pepper
- ¼ cup walnut pieces
- Pecorino cheese, for shredding
Directions:
- Preheat the oven to 400 degrees. Place the defrosted puff pastry square on a parchment-lined baking sheet. Using a fork, create a decorative edge with the fork; also, pierce the entirety of the dough in the middle with the fork to prevent the pastry from puffing up too much.
- In a sauté pan, heat the oil and melt the butter over medium-low heat. Add in the washed and dried leek slices, season with ½ teaspoon of salt and ¼ teaspoon of black pepper; sauté for 5-7 minutes, or until softened. Allow the leeks to cool.
- Place the cooked, room temperature leeks in the center of the prepared pastry dough. Bake for 15-20 minutes or until the crust is lightly browned and puffed.
- Top the tart with the walnuts and shavings of cheese. Serve warm.
Tagged: leek tart, leeks, pecorino cheese, puff pastry, savory tart, tart, walnuts
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