I probably have 5 different tarts that I make on a regular basis. I guess if you are a tart then you like tarts. Please don’t even pretend you don’t think I am a tart…I am OK with my tartness. I work it (dear lord, I have to hush now…..)
This recipe was inspired by a recipe from Cooking Light.
I did change pretty much everything…as usual.
1 store bought pie dough (let’s now revisit the fact that I can’t be bothered to make pie dough…OK…soon)
1 medium onion thinly sliced
1 leek thinly sliced (see pics below, only the white and light green part, put in a bowl with cool water to clean all the sandy parts)
1 teaspoon fresh thyme chopped
1 teaspoon fresh rosemary chopped
1/4 cup gorgonzola cheese
3/4 cup shredded Swiss cheese
1 egg, whisked
Preheat your oven to 425F
Here are the 2 pics in regards to the leek:
Leeks in water (sandy bits will go to the bottom) Dry your leeks on a paper towel.
In a large pan, heat 1 tablespoon of butter and 1 tablespoon of olive oil. Add your leek, onion,thyme and rosemary cook for 15 minutes on medium to low heat until soft and fragrant. Set aside.
Place your pie dough on a baking sheet or pizza stone. In the middle of your dough, spread your Gorgonzola cheese leaving 1-inch border all around. Top with your onion and leek mixture, spread evenly. Top with your Swiss cheese. Fold and “pleat” your 1′ border around your tart. Using a pastry brush, paint your whisked egg on the edge of your dough.
Bake in your preheated oven for 20-25 minutes
Here is the folding and the space you need to leave for the edge:
Here is my appetizer:
Printer Friendly: Leek and Onion Tart
Peace and Pie,