LEEK AND ONION TART

This tart is soooooo delicious! Using just a few ingredients, it is a breeze to put together and it makes a big culinary impression!

Leeks are beautiful sweet and have a mild onion flavor when sauteed! They just scream chicness!  I like to think of them as the well-bred member of the Allium family!

These tarts are perfect for breakfast, lunch or dinner! 

Did I mention they freeze well and can be reheated... no high maintenance here! This tart would be a scrumptious addition to your Easter meal!

StoneGable Leek And Onion Tart

(Makes 2 tarts)

1 package puffed pastry sheets

1 TBS olive oil

2 TBS butter

4 large leeks, white and light green part sliced into half moons

2 onion, sliced into half moons

1  1/2 cup Gruyere cheese, shredded (Swiss cheese also works well)

chives for garnish

Preheat oven to 400 degrees.

On a floured work space roll out puffed pastry sheet to fit a fluted tart tin with a 1/2 inch overhang. Fit the pastry into the pan and fold under the overhang, pressing into the sides of the pan.

If you don't have a tart pan this can be made free form too. Just roll dough out to a 7x 14 inch triangle.

Score the inside edges of  the tart and prick the center.

Refrigerate for 15 minutes, then bake for 15 minutes. When the tart is removed from the oven, reduce the oven to 375 degrees.

Meanwhile, put oil and butter into a large skillet and heat over a medium heat. Add onions and leeks. Cook over medium heat until wilted, about 5 minutes. Reduce heat and cook until tender, about 15 minutes.

When tart is removed from the oven, gently push the center down  SLIGHTLY if it has puffed. Sprinkle on 1/2 of the cheese over each tart, avoiding the edges. 

Spoon 1/2 of the leek mixture over each tart, avoiding the edges.

Bake for 10 minutes, until the cheese is melted.

Cut into wedges and serve.

Remember to