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.
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
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.
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