Tuesday, September 8, 2009
Tomato Leek Tart
Oh my goodness, oh my GOOD-ness! We have a winner. Winner, winner, chicken dinner.
Yes, this recipe is THAT good.
Sometimes it's the random nights that become the unexpected happy surprise. I hadn't planned to make anything special this night. I simply had a pint of cherry tomatoes that needed to be used. For some reason, I've craved pies most of this summer. Preferably the kind with a lot of sugar and fruit, but that's off subject, as I had tomatoes to use. But, I think I originally chose this recipe because of it's pie crust. Seriously.
Yes, that's a foil wrapper I served off of. I'm classy. In my defense, I did warn you that this was not expected to be a special dinner. I was just trying to use up some tomatoes! And look what happened... pure deliciousness.
I hope you make this soon. The leek, the tomatoes, the cheese, the pie crust... it all works. It works so well, it dances on your tongue. Ok, not really. But it tastes good.
Tomato Leek Tart
from All Recipes
1 (15 ounce) package refrigerated pie crust
4 ounces provolone cheese, shredded
1 pound leeks, white portion only, sliced
6 medium plum tomatoes, thinly sliced (I used cherry tomatoes)
1/4 cup grated Parmesan cheese
1 1/2 teaspoons garlic powder
1/8 teaspoon pepper
1 cup shredded mozzarella cheese
Place both pastry sheets on greased baking sheets. Sprinkle each with provolone cheese, leaving 1 in. around edges.
Arrange leeks and tomato slices over provolone cheese. Sprinkle with Parmesan cheese, garlic powder and pepper. Top with mozzarella cheese. Fold edges over filling.
Bake at 425 degrees for 18-22 minutes or until crusts are lightly browned. Cut into wedges. Serve warm.