Leek & Olive Tart
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6 (1) 12-inch tart
 
Ingredients
  • 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
Instructions
  1. Preheat oven 450°F.
  2. Using only the white portion of the leeks, rinse away any dirt and slice thinly.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Recipe by Culinary Thymes at https://www.culinarythymes.com/easy-leek-olive-tart-nice-match-for-mcpherson-cellars-roussanne/