Leek & Gruyère Tart with Prosciutto

I have a new favorite appetizer!! Perfect for any holiday or game day. It is quick to prepare and absolutely delicious- pretty too! This recipe was adapted from Food and Wine, contributed by Laura Chenel.

I made it to serve at our second annual Christmas concert where my kids and their friends perform for my friends, my husband, and me (aka their parents and grandparents!). This year we had many pianists, two cellists and a French horn player. The kids all did a great job, of course. It is quite a festive event! It was so warm this year we were able to have a glass of wine by the fire outside afterwards- so lovely!

I’m going to bring this deliciousness to share with my friends at my favorite blog party Fiesta Friday #102! (once again… better late than never!) This week two of my buddies are co-hosting the fun- Elaine @foodbod and Julie @Hostess at Heart. 🙂 Enjoy!!

Yield: Serves 4 to 6 as an appetizer

• All-purpose flour, for dusting
• 1/2 pound frozen puff pastry, thawed
• 2 tablespoons extra-virgin olive oil
• 3 medium leeks, white and tender green—halved lengthwise, thinly sliced crosswise and rinsed well
• 1 teaspoon finely chopped thyme
• Salt and freshly ground pepper
• 1/2 pound Gruyère cheese, coarsely shredded (2 cups)
• 3 ounces thinly sliced prosciutto

1. Preheat the oven to 475° preferably on convection.
2. On a lightly floured surface, roll out the pastry to a 13-inch square. Fold the corners in and lightly roll the pastry into a rough round. Transfer to a baking sheet; refrigerate.
3. In a large skillet, heat the olive oil until shimmering. Add the leeks and thyme, season with salt and pepper and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
4. Sprinkle half of the cheese over the pastry, leaving a 1-inch border. Spread the leeks over the cheese. Cover with the prosciutto; sprinkle on the remaining cheese. Season with salt and pepper.
5. Fold up the tart edge to form a rim and bake for 17 to 20 minutes, until golden and bubbling.
6. Blot any excess fat with a paper towel. Cut the tart into wedges and serve.

One Year Ago:

• Caramelized Onion Dip

Two Years Ago:

• Pear of Desire

Three Years Ago:

• Cranberry Margarita
• Hummus

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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