TOMATO LEEK TARTS

Tomato Leek Tarts image

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

Provided by Taste of Home

Time 30m

Yield 2 tarts.

Number Of Ingredients 8

Ingredients

1 package (15 ounces) refrigerated pie pastry
4 ounces provolone cheese, shredded
1 pound leeks (white portion only), sliced
6 medium plum tomatoes, thinly sliced
1/4 cup grated Parmesan cheese
1-1/2 teaspoons garlic powder
1/8 teaspoon pepper
1 cup shredded part-skim mozzarella cheese

Steps:

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

Nutrition Facts : Calories 280 calories, Fat 16g fat (8g saturated fat), Cholesterol 25mg cholesterol, Sodium 346mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 10g protein.