Recipe of the week:
Tomato and Leek Tart
I usually think of leeks as a cool-weather veggie, since they add so much to soups and stews. This simple, yet elegant, tart is a bit more summery!
½ pint cherry tomatoes, halved or quartered
1 sheet of puff pastry, thawed
¼ cup Parmesan
1 TB extra virgin olive oil
1 leek, halved lengthwise and cut into ¾ inch pieces
1 clove of garlic, minced
1 tsp fresh thyme leaves, minced
3 ounces of brie (chilled) cut into ½ inch cubes
1 TB fresh parsley for garnish
Pepper to taste
1. Preheat your oven to 400.
2. Place your tomatoes in a single layer on some paper towels. Cover the tomatoes with more paper towels and gently press them with your thumb to release the seeds and juices. Set aside.
3.Roll out your pastry so that it is roughly ⅛-¼ inch thick and rectangular and the fold marks disappear. Transfer to a baking sheet. Fold over the edges about 1 inch so that you create a small crust. Avoiding the edges, use a fork to poke holes all over the pastry. Then sprinkle with Parmesan. Bake until golden and crisp, about 15 minutes, rotating the pan once. If necessary, poke more holes to deflate the pastry. Remove and set to the side. (Leave the oven on.)
4. While your pastry is cooking, heat the oil in a pan until it shimmers. Add the leeks and saute until softened. Add the garlic, thyme and pepper to taste.
5. In a bowl, toss the tomatoes with the brie.
6. Spread the leek mixture on the pastry; top with the tomato mixture.
7. Bake for 20 minutes, rotating halfway through, until the tomatoes are wrinkled, the brie is melted and your pastry is a deep golden brown.
8. Sprinkle with parsley and serve warm.
