Tomato Leek Tarts

4.6
(25)

Kathleen Tribble from Santa Ynez, California shared the recipe for these attractive tarts for two. The crisp pastry crust cuts easily into wedges.

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4
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Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Servings:
12
Yield:
12 servings

Ingredients

  • 1 (15 ounce) package refrigerated pie crust

  • 4 ounces provolone cheese, shredded

  • 1 pound leeks, white portion only, sliced

  • 6 medium plum tomatoes, thinly sliced

  • ¼ cup grated Parmesan cheese

  • 1 ½ teaspoons garlic powder

  • teaspoon pepper

  • 1 cup shredded mozzarella cheese

Directions

  1. Place both pastry sheets on greased baking sheets. Sprinkle each with provolone cheese, leaving 1 in. around edges. Arrange leeks and tomato slices over provolone cheese. Sprinkle with Parmesan cheese, garlic powder and pepper. Top with mozzarella cheese. Fold edges over filling.

  2. Bake at 425 degrees F for 18-22 minutes or until crusts are lightly browned. Cut into wedges. Serve warm.