I love the leek. Combine it with another passion — savory tarts — and well, this recipe is a real winner in my opinion. Usually I make my own pastry dough, but this recipe calls for frozen puff pastry for added convenience. I see this tart being served with a baby arugula salad, with an acidic, lemony vinaigrette, for a nice, light and flavorful lunch or dinner. And my suggestion for dinner would be to also serve some carefully selected cheeses with a baguette before, during or after the entree.
Wine contributor and blogger Russ Kane recommends another Texas wine from McPherson Cellars. Russ notes,“McPherson’s Roussanne 2010, made from a new grape variety for Texas, approaches with a pale straw color and aromatic essences of sweet lemon sprinkled with hints of sage and thyme; counterpoints to the deep flavors of the tart. Then, it follows with a smooth, creamy mid-palate and long crisp citrus, green-apple finish.”
Enjoy. -alyce eyster
Leek & Olive Tart
Serves: 6 (1) 12-inch tart
- 6 leeks
- 3 Tblsp unsalted butter
- 3 Tblsp olive oil
- 1 Tblsp fresh thyme
- cup dry white wine
- cup kalamata olives, pitted
- lb. (1 sheet) puff pastry, defrosted if frozen
- 2 Tblsp whole grain mustard
- 1 egg yolk
- salt & freshly ground black pepper
- Preheat oven 450°F.
- Using only the white portion of the leeks, rinse away any dirt and slice thinly.
- Heat the butter and olive oil in a large sauté pan and cook the leeks with thyme for 12 to 15 minutes or until they are very tender. Add the wine and simmer until almost all the liquid has evaporated. Stir in the olives. Season with salt and pepper. Let the mixture cool.
- On a lightly floured surface, roll the puff pastry sheet into a 12-inch circle, trimming as necessary. Transfer the pastry to a baking sheet.
- Spread the mustard over the pastry, leaving a 1 inch border around the edge. Place the leek and olive mixture on top, once again, leaving a 1 inch border.
- Mix the egg yolk with ½ teaspoon water and brush the edge of the tart with the egg wash. Bake until the pastry is golden brown, 20 to 25 minutes. Serve warm.
Spring Food Festival Information
It’s festival time in Texas! Here’s what’s going on soon:
The Dallas Wine & Food Festival is April 27-May 1 andculinarythymes.com is an official sponsor. Great food and ambiance come together at the Rising Stars Chefs’ Dinner at the Nasher Sculpture Center on April 28. And the chef demos at Entertaining with Style on Saturday are always fun. Click above for more details.
The Galveston Island Food & Wine Festival happens April 14-17. Don’t miss the Spanish wine pairing dinner featuring chef and sommelier Peter Garcia of Houston’s El Meson cooking eight tasting courses of traditional and contemporary Spanish food at the Hotel Galvez on April 15, 7 pm.
Also April 27-May 1, but in the Houston area is the Grand Wine & Food Affair. Enjoy events like the Grand Tasting, Sienna Sip & Stroll and Bistro Brunch.