Northwest Heirloom Tomato Tart with Caramelized Leeks and Local Cheeses

In a sauté pan, heat the butter over medium heat. Add the leeks and the herbes de Provence and cook for 10 minutes or until golden. Season with the salt and pepper. Set aside.

Combine the 2 cheeses in a bowl and set aside. In another small bowl, combine the olive oil, balsamic vinegar and garlic, and season with a little salt and pepper.

Prepare the pastry shell

Unfold a sheet of pastry onto a cutting board and roll it out lightly to make a 12-by-12-inch square. Trim the corners to make it slightly round and prick the surface all over with a fork. Fit the pastry into the tart pan and trim any excess.

Bake the shell at 425° F for 10 minutes.

To prepare the tart

Scatter the leeks over the bottom of the pastry shell. Top with 2/3 of the cheese. Layer the tomatoes on top of the cheese and brush with a little of the balsamic mixture. Scatter the olives and basil over the top and finish with the last of the cheese.

Place the tart back in the oven and cook for 10 to 12 minutes longer, or until the cheeses are bubbly and the tart shell is golden brown.