Friday, March 23, 2012

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.









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25 comments:

  1. These look delicious.

    Looks lie a nice recipe for a friday no meat dinner.

    Can't wait to make them.

    Denise

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  2. Thanks for sharing this yummy recipe.

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  3. I think I'll try this when I have company next weekend. Looks yummy!

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  4. Hi Yvonne: I didn't realize you were back to blogging until I saw your comment on another blog. So happy to see you back and look forward to your beautiful posts.

    Best,
    Bonnie

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  5. Yvonne this tart looks so good. I love onions so this would be something I would love to try. Your photos of the food are amazing. Hugs, Linda

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  6. What a lovely, easy recipe. Thanks so much! So happy you're back.

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  7. What a lovely creation. I have missed you and am so glad you are back and sharing your beautiful food with us. Have a wonderful weekend. Hugs and blessings...Mary

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  8. Your tart looks wonderful!! Easy to make too.

    Kathy

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  9. Hi lovely lady.
    So Happy to see you are back !! I love this recipe and it is so easy!!
    Hope you and your family have a wonderful weekend.
    XXOO Diane

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  10. Wow, easy and impressive, Yvonne! I love that it's made with puff pastry, too. This will look gorgeous for Easter buffet. I'm so glad you're back. xoxo

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  11. I sure LOVE easy and impressive!!! This fits the bill beautifully. Thanks so much for sharing the recipe and how to. XO, Pinky

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  12. So pretty, Yvonne! I'm always a little nervous with puff pastry but I will give it a try! Thanks! :)

    XO,
    Jane

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  13. Very pretty Yvonne! I still haven't played with a leek yet, gotta fix that! Happy weekend:@)

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  14. That looks really fantastic. I love anything onion and I love the rectangular shape, so elegant.

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  15. Yvonne, I am so happy you are blogging again, because I love visiting with you! What a blessing you are to us. I feel like I'm right there with you, listening to the gentle sound of your rolling pin against the wood board; I can almost smell the browning pastry. I'm adding your recipe to our Easter dinner. Thank you for this joyful, inspiring post. XX00

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  16. I am printing this for my upcoming dinner party...I am always looking for tasty meatless appetizers for my friend who does not eat meat...so this is perfect and I can make it ahead...and it looks great!..

    Have a wonderful weekend!

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  17. Sounds delicious and it looks so pretty, too! :)

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  18. This looks and sounds really delicious. And I like that it can be made ahead. A question...where did you get an oblong tarte pan? I've never seen one before. A beautiful presentation and very impressive.

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  19. Thank you for sharing such a beautiful and easy dish! I look forward to trying it.

    So glad you're back!
    xo
    Pat

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  20. Fabulous looking tart and I'm sure it's just delicious! Thanks for sharing the recipe!

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  21. Oh my goodness, I can't even tell you how good this looks!!! Yum! This doesn't look easy to me, but if you have any super simple projects or tips you'd like to share I am hosting a link party today with a few fellow bloggers. It'd be great to see you link up. :)
    http://thespacebetweenblog.wordpress.com/2012/03/27/diy-spring-wreath-painted-with-seaglass-and-driftwood/
    Karah

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  22. Yum that looks so darn good I can't wait to try it. you have a great blog and I'm now following. Hope you can come check me out and link up to my Sunday Round Up party.
    Rose
    http://www.arosiesweethome.com/

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  23. How do you freeze these?

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  24. We are going to make this with a Pork roast today. I think they will go together well. Thanks for the great idea.

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  25. I know this will be so good. I will try it soon. I make one like this with asparagus and love it, so know I will love this one. I need to get a tart pan because it would look so much prettier. Thank you for this recipe. lin lbprIch@bellsouth.net

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