Leek-Olive Tart with Brie

If you want a robust olive flavor, top this tart with Kalamata olives. If you prefer milder flavor, use ripe black olives instead.

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  • Makes: 12 servings
  • Prep: 45 mins
  • Bake: 17 mins 400°F
  • Stand: 5 mins

Leek-Olive Tart with Brie

Directions

  1. Line a large baking sheet with parchment paper. Cut off and discard dark green ends of leeks. Halve white portions of leeks lengthwise. Cut into 1/4-inch pieces (you should have about 4 cups).
  2. In a large skillet heat oil and butter over medium heat. Add leeks, salt, and cayenne pepper. Cook 5 minutes, stirring occasionally. Reduce heat to medium-low. Cover and cook 15 minutes or until leeks are tender but not brown, stirring occasionally. Remove from heat. Stir in thyme.
  3. Preheat oven to 400 degrees F. Unfold puff pastry. Cut off one-third of the pastry at the fold. On a lightly floured surface, roll the remaining pastry into a 14x7-inch rectangle. Place rectangle on the prepared baking sheet. Cut small leaf shapes from the reserved pastry.
  4. Combine egg and water. Lightly brush pastry rectangle with egg mixture. Fold edges over to create a 3/4-inch ridge; lightly brush ridge with egg mixture. Gently press leaves onto ridge; lightly brush leaves with egg mixture. Sprinkle bottom of pastry with Parmesan cheese.
  5. Bake 12 minutes. Spread leek mixture over bottom of pastry (if puffed, pastry will sink when topped with the leek mixture). Bake 5 minutes more or until edges are golden brown.
  6. Immediately place Brie cheese on top of tart and sprinkle with olives. Let stand 5 minutes before serving.

From the Test Kitchen

Make-Ahead Directions:

Prepare as directed through Step 4. Cover and chill for up to 30 minutes. Bake as directed.

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Nutrition Facts (Leek-Olive Tart with Brie)

  • Per serving:
  • 195 kcal ,
  • 14 g fat
  • (3 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 32 mg chol. ,
  • 270 mg sodium ,
  • 13 g carb. ,
  • 1 g fiber ,
  • 2 g sugar ,
  • 5 g pro.
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