Thursday, October 2, 2014

Easy as Pie Tomato-Leek Tart #Recipe @LucyBurdette






LUCY BURDETTE: At the point in the garden in which we had gorgeous tomatoes, decent-sized leeks, and nice basil, the idea of a tomato-leek tart came to mind. If you're lucky, you'll be hitting the end of the tomato season too about now--and ready to try this tart!

Because of my writing deadlines, I didn't have time to make a French crust, so I settled on pre-made puff pastry.

I think this could also be made with plum tomatoes in winter without suffering too much. We had it for supper with green beans and salad. You could also cut it into smaller pieces and serve as an hors d'oeuvres.
 


Ingredients:

1 sheet of frozen puff pastry, thawed
1 1/2 Tablespoons sour cream
1  teaspoon Dijon mustard
Freshly ground black pepper
3 small leeks, white and green parts only
1 Tablespoon olive oil
2-3 large or 5-6 small tomatoes, sliced 1/4-inch thick
1 cup cheddar cheese
8 to 10 small basil leaves, chopped


Directions:

Preheat oven to 400 degrees F. On a lightly floured surface, roll out the puff pastry about 9 by 12 inches and move it to a parchment-lined baking sheet.
 

Clean the leeks well, and then chop. Saute them for a few minutes in olive oil until soft. Mix the leeks with the sour cream and mustard. Spread this mixture evenly over pastry and then make a little fort around the edges of the pastry to hold ingredients in. 

 
Sprinkle cheddar cheese and ground pepper over all and refrigerate while you prepare the tomatoes.

 


Cut the tomatoes into slices and chop the basil.






 Top the prepared pastry with sliced tomatoes, sprinkle with chopped basil. 
 



Bake until the edges are crisp, about 25 minutes.

This is by no means a low-cal dinner (I made the mistake of reading the pastry box after we ate), but it's not time-consuming and it looks and tastes like a million dollars.


You might want to alter things a bit by trying Boursin cheese in place of the sour cream mixture, or adding the basil at the end if you like a stronger flavor.

Honestly, the two of us had to hold ourselves back from eating the whole tray at one sitting. 


MURDER WITH GANACHE, the fourth Key West mystery, is in stores now. DEATH WITH ALL THE TRIMMINGS will be out in December. You can pre-order it now!

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19 comments:

  1. You write wonderful books. You make delicious food. Is there anything you don't do well? :)

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    1. Oh you're so sweet:). Let's see, I'm a disaster with a remote control!

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  2. Lucy, delicious looking! I can imagine how much you had to hold off. That shows restraint! Hugs,

    Daryl / Avery

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    1. thanks Daryl! hope your new book is flying off the shelves!

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  3. That looks scrumptious! You were very well behaved to not eat the whole thing at one sitting!
    When you say "French pastry", do you mean puff pastry, pie crust, or what? This for my information in case I decide to make it all from scratch.

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    1. What I used was frozen puff pastry. If I had been making a tart from scratch, I would have looked for the tart/pie crust that David Liebowitz makes...lots of grated frozen butter:)

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  4. This looks so good - I do like Tomato Tart or Pie. I applaud your self restraint not to eat the whole thing......as for me, I would have finished it all up!!

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    1. Don't worry though Sharon, I'm no angel--I ate it for lunch the next day!!

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  5. Yummers! Perfect for the season! Thanks, Roberta/Lucy!

    XO

    MJ

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  6. Roberta, this is exactly what I needed to see today. I'm having book club tonight, and needed to make something vegetarian with a French flavor. Perfect!

    Also, I have a fridge and counter FULL of fresh, ripe tomatoes from my garden. And fresh basil. Thank you, dear! You have saved me no end of anxiety.

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    1. OMG Karen--this was meant to be! We're riding the perfect wave:)

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  7. Another tasty looking recipe and I can't wait to catch up with Haley again.

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    1. thank you GC--she's so looking forward to December and so am I!

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  8. I'm so jealous. We're already back to grocery store tomatoes. I think this would make a lovely appetizer, too. Funny about the calories. Sometimes it's better not to know!

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    1. I'm surprised as you're farther south--we have about 6 left, nursing them along:). It would be great appetizer, cut into smaller portions--even room temp I think...

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  9. Beautiful, Lucy/Roberta. Love the red of those tomatoes and would love a piece of that tart, save me one? :)

    ~ Cleo

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