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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Herbed Leek Tart

Makes: 24 servings
Prep 15 mins Bake 425°F 15 mins Stand 5 mins
Herbed Leek Tart
  • 1 10  ounce package  refrigerated pizza dough
  • 6  medium leeks, thinly sliced
  • 3  cloves garlic, minced
  • 2  tablespoons  olive oil
  • 1  teaspoon  dried herbes de Provence or dried basil, crushed
  • 2  tablespoons  Dijon-style mustard
  • 1  tablespoon  water
  • 1  cup  shredded Gruyere or Swiss cheese (4 ounces)
  • 1/4  cup  pine nuts or chopped almonds, toasted
  •  Fresh summer savory (optional)

1. 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.

2. 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.

3. 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)
  • Servings Per Recipe 24,
  • cal. (kcal) 74,
  • Fat, total (g) 4,
  • chol. (mg) 5,
  • sat. fat (g) 1,
  • carb. (g) 7,
  • fiber (g) 1,
  • pro. (g) 3,
  • vit. A (RE) 10,
  • vit. C (mg) 1,
  • sodium (mg) 88,
  • calcium (mg) 50,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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