Leek and Olive Tart with Two Cheeses


  • 4 ounces Pave d'Affinois or other soft-ripened cheese (such as Camembert or Perail), thinly sliced
  • Scant ¼ cup Nicoise olives, pitted
  • ¼ cup freshly grated Parmesan cheese
  • 1 large egg beaten with 1 tablespoon water
  • 1 box (14 ounces) frozen puff pastry, such as Dufour, thawed
  • 1 teaspoon finely chopped fresh thyme
  • Coarse salt
  • + 3 more ingredients
    • 2 tablespoons extra-virgin olive oil
    • 1 tablespoon unsalted butter
    • 15 to 20 baby leeks or 3 large leeks, white and pale-green parts only

1. If using baby leeks, halve lengthwise and trim to about 3 inches long. If using regular leeks, cut crosswise into 3-inch pieces; halve each piece lengthwise, then cut into 3/8-inch-thick strips (about 5 cups). Rinse well, and drain; set aside. 2. Melt butter with oil in a medium saute pan ove...

View full recipe at SpringPad


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