| Ingredients
6 ounces Gruyere cheese or Swiss cheese, shredded
1 15-ounce package folded refrigerated unbaked piecrust
2 tablespoons olive oil
1/2 cup chopped red sweet pepper
9 medium leeks, thinly sliced
4 cloves garlic, minced
2 tablespoons Dijon-style mustard
1 teaspoon dried herbes de Provence or dried basil, crushed
2 tablespoons milk
2 tablespoons chopped almonds or walnuts
Cook leeks and garlic in hot oil in a large skillet for 5 minutes
or until tender. Remove from heat; stir in sweet pepper, mustard,
and herbes de Provence or basil. Cool slightly; stir in cheese.
Unfold piecrust according to package directions. Roll one piecrust
into a 12-inch circle atop a baking sheet. If desired, trim edge
with a pastry wheel. Spoon half the leek mixture into the center
of piecrust, leaving a 2-inch border. Fold border up over leek mixture.
Brush milk onto top and sides of crust. Sprinkle with 1 tablespoon
of the nuts. Repeat with remaining piecrust, filling, milk, and
nuts. Bake in a 375 degree F oven for 20 to 25 minutes or until
crusts are golden. Cool 10 minutes on baking sheets. Cut each tart
into 12 wedges. Serve warm or at room temperature.
This recipe was sent by Jenn Morguens
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