Baby Shower Tea: Leek Tart
This tart couldn’t be simpler — the only ingredients are leeks sauteed in butter and seasoned with salt and pepper and frozen puff pastry.Â It’s amazing how much flavor this tart has with so few ingredients. And, the puff pastry leads to an elegant presentation!
Cleaning the leeks is probably the toughest part of the recipe.Â Here is a link to a step-by-step guide to cleaning leeks.
When working with the puff pastry, make sure to apply some real pressure when scoring the dough and pricking the interior part of the tart so that the entire piece of dough doesn’t puff up.Â Dufour makes a wonderful puff pastry.
- All-purpose flour, for work surface
- 1 sheet store-bought puff pastry (from a 17.3-ounce package), thawed
- 2 tablespoons butter
- 6 leeks (white and light-green parts), halved lengthwise and thinly sliced crosswise, rinsed well
- Coarse salt and ground pepper
Preheat oven to 375 degrees. On a lightly floured work surface, roll pastry to a 10-by-14-inch rectangle. Halve lengthwise into two 5-by-14-inch rectangles. Transfer to a baking sheet lined with parchment paper.
With a paring knife, lightly score each rectangle 1/2 inch from edges, creating a border; prick pastry inside border all over with a fork. Refrigerate for 15 minutes, then bake until golden brown, 18 to 20 minutes. (To store, keep crusts at room temperature, up to 1 day.)
In a large skillet, heat butter over medium. Add leeks; season with salt and pepper, and stir. Cover; cook until wilted, about 5 minutes. Uncover; cook until tender, 10 to 12 minutes. Spoon leeks onto crusts, cut tarts into wedges, and serve.