August 31, 2018
One of my favorite recipes of the summer
Say goodbye to August with this Heirloom Tomato Leek Cheddar Tart!
This tart is easily my favorite savory tart. It is flavorful, cheesy, a little acidic, and flaky. What more could you want in a tart? I made it at about 11am today, and by the end of lunch time, it was gone! No traces of the tart.
This recipe is best made with sweet, local tomatoes since they are really the star of the show. My favorite type of tomatoes are heirloom since I love their sweet aftertaste so I went with those. However, if you prefer cherry tomatoes, go for those! Simply cut into little slices, and add to the tart.
Also, not to mention, this tart is pretty picturesque. Don’t you agree?
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Heirloom Tomato Leek Cheddar Tart.
- 1 tablespoon cornmeal plus additional for topping
- 2 tablespoons olive oil
- 1 large leek, chopped
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 sheet puff pastry
- 2 tablespoons of your favorite pesto
- 1-1/2 cups sharp cheddar, shredded
- 3 large heirloom tomatoes (or a variety), sliced
- 1 large egg beaten with 1 teaspoon water ((egg wash))
- additional salt and pepper
- fresh basil
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Sprinkle 1 tablespoon of cornmeal on parchment paper. Set aside.
- Heat olive oil in a large skillet. Add in chopped leek, and sautée until leek is soft and tender. Add salt and pepper to taste. Remove from heat.
- On a well-floured surface, roll out puff pastry until it is about 1/4 inch thick. Add to baking sheet. Spread pesto on top, leaving about 1 inch for the crust. Add on about half of the sautéed leek. Sprinkle on cheddar cheese, and add on remaining sautéed leek. Spread egg wash onto the border, and then sprinkle additional cornmeal onto the border.
- Bake tart for 20-25 minutes or until crust is golden brown and cheese has melted. Top with tomato slices fresh out of the oven, and sprinkle with additional salt and pepper. Top with fresh basil, and enjoy fresh!
