Northwest Heirloom Tomato Tart with Caramelized Leeks and Local Cheeses
Serves: 6 to 8
For the tart filling
- 3 tablespoons butter Add to list
- 1 large leek, thinly sliced Add to list
- 1 teaspoon herbes de Provence Add to list
- Salt and pepper to taste Add to list
- 5 ounces grated local cheese (see list below) Add to list
- 2 to 3 ounces Port Madison chèvre (or your favorite fresh goat cheese) Add to list
- 6 to 12 thin slices heirloom tomato Add to list
- 1 tablespoon each olive oil and balsamic vinegar Add to list
- 2 cloves crushed garlic Add to list
- 1/2 cup pitted niçoise olives Add to list
- 1/4 cup chopped fresh basil Add to list
For the pastry shell
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.
List of local cheeses for the tart:
- Samish Bay Gouda
- Golden Glen Creamery
- cheddar (mild, medium, sharp)
- Infused Flavors
- Farmstead Feta
- Just Jack
- Mt Townsend Trailhead tomme
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show aired on September 14, 2007