Ingredients
10 oz. puff pastry
3 leeks, white and pale green parts only, washed well, sliced thinly
2 tablespoons olive oil
salt and pepper to taste
1 cup gruyere cheese, shredded, divided
Preparation
Preheat the oven to 475 F.
Roll out pastry to fit an 8 inch tart pan. Blind bake for five to ten minutes; allow to cool slightly.
Heat the olive oil over medium-high heat; add leeks, salt and pepper. Saute for five minutes.
Sprinkle half the cheese on the bottom of the tart; top with the leeks; cover leeks with the remaining cheese. Bake for fifteen minutes.
