This puff pastry tart serves equally well as an appetizer for a holiday party or a family gathering. Cut into squares, this festive pastry tart with red tomatoes and green leeks is easy, quick and savory! Add a dollop of ricotta cheese for even more deliciousness!
Tomato and leek puff pastry tart
Yields: 2 tarts
1 tbsp extra virgin olive oil
1 large leek, white and light green parts halved lengthwise, thinly sliced crosswise, and rinsed well
3-4 vine ripened tomatoes, sliced thinly to 1/8-inch thickness
2 sheets thawed puff pastry, all natural — no additives or preservatives (keep refrigerated)
1 small egg, beaten
Dried oregano, dried parsley, sea salt
Whole fat ricotta cheese, optional topping
Preheat oven according to puff pastry package.
Heat oil in a large skillet over medium heat.; add leeks and cook until softened and lightly browned, 6 – 8 minutes. Remove from heat, cool slightly, 5 minutes.
Unfold puff pastry on parchment paper, and flatten into a rectangle. Transfer each pastry and parchment to 18-inch x 13-inch sheet pans. Brush entire pastries with beaten egg. Evenly place tomato slices, 4 rows of 3, then top with sautéed leeks. Season with a generous sprinkling of herbs and salt.
Bake until pastry puffs and browns, about 17-20 minutes (watch closely as not to burn). Slice pastry into 12 squares and transfer to a serving platter. Place a bowl of ricotta cheese in the center of platter (along with a spreader); top squares with ricotta for a refreshing taste!