Herbed Leek Tart
10 ounce package refrigerated pizza dough
medium leeks, thinly sliced
cloves garlic, minced
tablespoons olive oil
tablespoons Dijon-style mustard
cup shredded Gruyere or Swiss cheese (4 ounces)
cup pine nuts or chopped almonds, toasted
Fresh summer savory (optional)
- Preheat the oven to 425 degree F. Grease a cookie sheet. Unroll pizza dough onto prepared cookie sheet; press into a 12x9-inch rectangle. Bake in the preheated oven for 7 minutes.
- Meanwhile, in a large skillet, cook leeks and garlic in hot olive oil about 5 minutes or until tender. Remove from heat. Stir in herbes de Provence or basil; set aside. In a small bowl, stir together mustard and water; spread over prebaked crust. Top with leek mixture, cheese, and nuts.
- Bake about 8 minutes more or until cheese is bubbly. Let stand 5 minutes before serving. Cut into 24 squares. If desired, garnish with fresh savory. Makes 24 squares.
From the Test Kitchen
Arrange baked, cut squares in layers between waxed paper in a covered container. Freeze up to 3 months. Thaw at room temperature.
Nutrition Facts(Herbed Leek Tart)
- Per serving:
- 74 kcal cal.,
- 4 g fat
- (1 g sat. fat,
- 5 mg chol.,
- 88 mg sodium,
- 7 g carb.,
- 1 g fiber,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet