A perfect savory tart for an effortless weeknight dinner. It combines the subtle sweetness of leeks with the richness of feta cheese, all encased in a flaky pastry crust. Delicious warm or at room temperature.
Servings: 4
Time: 45 minutes
Ingredients:
- 14 oz (400 g) puff-pastry, thawed but still cold
- 4 Tbsp unsalted butter or margarine
- 4 cups (350 g) thinly sliced leek, white and light green only
- 2 garlic cloves, finely minced
- 1 tsp dried thyme, or to taste
- sprinkle of brown sugar
- salt and freshly ground pepper to taste
- 1 cup (120 g) feta cheese, diced into 1/2 inch (1,5 cm) cubes
- 1 egg plus 1 Tbsp milk to make an egg wash
Preparation:
Preheat the oven to 375°F (190°C).
In a pan, heat butter or margarine over medium heat until melted. Add sliced leeks, garlic, thyme and a sprinkle of brown sugar. Sauté for about 15 minutes or until leeks are caramelized and soft. Set aside on a plate to cool.
In a bowl, beat the egg and 1 tablespoon of milk for the egg wash. Set aside.
Working quickly, roll out the thawed puff-pastry on a floured parchment paper. Roll it out to the size of 10×14″ (25×35 cm) rectangle. Use a paring knife to score a border along the perimeter of the puff-pastry about 1 inch away from the edges. Take care not to cut through. It should look like a picture frame. Place the pastry along with the parchment paper on a baking sheet. Prick the center of the puff-pastry with a fork several times to prevent puffing up. Brush the edges of the pastry with the egg wash. Bake on the top rack for 20 minutes or until lightly golden.
Remove from the oven and spread the leeks on it. Scatter the cubed feta evenly on top. Bake for and additional 15 minutes or until feta is slightly melted and a little bit brown on the edges. Keep a close eye and do not let the tart brown too much.
Allow the tart to cool slightly before serving. Serve with salad greens.
