Northwest Heirloom Tomato Tart with Caramelized Leeks and Local Cheeses

Serves: 6 to 8

Your rating: None (4 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Ingredients

For the tart filling

For the pastry shell

  • 1 package Dufour frozen puff pastry, thawed (Note: You may use any pie shell pastry you prefer as the base) Add to list
  • 1 9-inch tart pan Add to list

Preparation

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.

Notes

List of local cheeses for the tart:

  • Samish Bay Gouda
  • Golden Glen Creamery
    • cheddar (mild, medium, sharp)
    • Infused Flavors
    • Farmstead Feta
  • Beechers
    • Just Jack
    • Flagship
  • Mt Townsend Trailhead tomme

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show aired on September 14, 2007

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

Learn more about our recipes. View guidelines »

More about: basil, cheese, olives, tomatoes

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