Best Tomato Leek Tarts Recipes

VEGAN LEEK AND TOMATO TART

Steps:

• Preheat oven to 180ºC/350ºF. Line a baking sheet with baking paper and set aside.
• Prepare the Spicy Chilli Oil by placing the oil and the dry red chili in a small saucepan, and bring to boil for one minute. After that, remove from heat and let cool to room temperature. Store in an airtight bottle or jar.
• Unfold the puff pastry and place it onto prepared baking sheet.
• Use a sharp knife to score the perimeter of the dough 1-inch from the edge, making sure not to cut all the way through the dough. Prick pastry in a few places with a fork inside the scored rectangle so that the center of the pastry does not puff in the oven.
• Spread the cream cheese on the pastry, arrange the sliced leeks and the halved tomatoes over the cheese. Drizzle everything with spicy chili oil, around 2 tablespoons, and sprinkle with salt and pepper.
• Bake in oven for 15 minutes or until the edges of pastry are browned, puffed, and crisp. Let tart cool 10 minutes before cutting into pieces.

TOMATO LEEK TART

Steps:

• To make the pastry: in a food processor combine 3 cups of flour, sugar and salt until on/off turns. Add fennel and process for 30 seconds. Blend in 1 cup of butter (broken into pieces) using on/off turns until mixture resembles coarse meal. Add eggs while machine is running and mix just until dough comes together. You may need to add a bit more flour if dough doesn't come together. Remove dough from processor and shape into disc and wrap in wax paper and refrigerate for several hours or overnight.
• To prepare filling: melt the 3 T of butter and oil in a large skillet over medium heat. Add leeks and shallots and cook until soft (10 minutes). Add garlic and saffron and stir 2 minutes more. Blend in liqueur and cook for 2 more minutes or until it evaporates. Stir in parsley and salt and pepper. Cool to room temperature before proceeding.
• To assemble tart: preheat oven to 425 degrees F.
• On a floured board roll dough out to fit 11-inch tart pan circle (about 1/4 inch thick). Fit into pan with a removeable bottom, and trim edges. Chill 30 minutes.
• Line pastry with foil and fill with dried beans or pie weights. Bake for 8-10 minutes, remove foil and weights and bake for 10 more minutes or until golden.
• Spoon in leek mixture. Sprinkle with cheese. Top with tomato slices, overlapping circles.
• Whisk together eggs, cream and salt and then pour over filling.
• Set tart on a baking sheet and bake for 30-40 minutes or until filling is set. Brush with melted butter during last 5 minutes of baking. Cool in pan on rack.

TOMATO-LEEK-BACON TART

Steps:

• Coat a 9-inch tart pan with cooking spray. Fit piecrust into pan. Bake at 450°F for 10 minute Remove from oven.
• Sprinkle with 1 cup cheese blend.
• Sauté leeks in hot oil over medium heat just until tender; sprinkle over crust. Arrange tomato over leeks; sprinkle with basil and garlic.
• Stir remaining 1 cup cheese blend, chopped bacon and next four ingredients in a bowl. Spoon cheese mixture over tart and then spread to edges.
• Bake at 375°F for 25 minutes or until golden Garnish if desired.

TOMATO-LEEK-BACON TART

Steps:

• Preheat the oven to 450 degrees F.
• Coat a 9-inch tart pan with cooking spray. Fit piecrust into pan according to package directions.
• Bake for 10 minutes or until golden. Remove crust from oven; sprinkle with 1 cup of the cheese blend.
• Lower the oven to 375 degrees F.
• Saute leeks in hot oil in a skillet over medium-high heat until tender; sprinkle over crust. Arrange tomatoes over leeks; sprinkle with basil and garlic.
• Stir together remaining 1 cup cheese blend, chopped bacon, and next 4 ingredients in a bowl. Spoon cheese mixture over tart, spreading to edges.
• Bake for 25 minutes or until golden. Cut tart into 4 slices. Garnish, with basil sprigs, if desired.

TOMATO-LEEK-BACON TART

Steps:

• Preheat the oven to 450 degrees F.
• Coat a 9-inch tart pan with cooking spray. Fit piecrust into pan according to package directions.
• Bake for 10 minutes or until golden. Remove crust from oven; sprinkle with 1 cup of the cheese blend.
• Lower the oven to 375 degrees F.
• Saute leeks in hot oil in a skillet over medium-high heat until tender; sprinkle over crust. Arrange tomatoes over leeks; sprinkle with basil and garlic.
• Stir together remaining 1 cup cheese blend, chopped bacon, and next 4 ingredients in a bowl. Spoon cheese mixture over tart, spreading to edges.
• Bake for 25 minutes or until golden. Cut tart into 4 slices. Garnish, with basil sprigs, if desired.

PANCETTA, TOMATO AND LEEK TART

Steps:

• Blindbake pie crust in 9" pan, preferably one with a removable bottom, at 400 degrees for twenty minutes or until set and light golden in color. *special tip- line crust with nonstick foil and fill crust with dried beans before baking.not necessary but makes it prettier!*.
• Transfer to wire rack to cool (remove foil and beans if you used them).
• Reduce oven to 375.
• Cook pancetta in large skillet until crisp, remove with slotted spoon to paper towels.
• Discard all but 11/2 tbs drippings.
• Add leek and sautee until tender (about 5 minutes).
• Stir in thyme and remove from heat.
• Add pancetta to leeks and combine.
• Sprinkle 1 cup of cheese over bottom of pie shell.
• Spread pancetta/leek mixture over cheese and top with tomato slices.
• In a medium bowl, combine combine eggs, cream, half-and-half, salt and pepper.
• Slowly pour egg mixture over tart filling, letting it seep into it.
• Top with remaining cheese.
• Bake 30 minutes or until knife comes out clean and top is lightly browned.

ANNA'S TOMATO TART

Steps:

• Place the flour and 1 teaspoon of salt in the bowl of a food processor fitted with the steel blade. Add the butter and pulse 12 to 15 times, until the butter is the size of peas. Add the egg yolks and pulse a few times to combine. With the motor running, add the ice water through the feed tube and pulse until the dough starts to come together. Dump onto a floured board and roll it into a flat disk. Wrap in plastic wrap and refrigerate for 30 minutes.
• Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
• Meanwhile, place the tomatoes in a large bowl. Put the parsley, basil, garlic, thyme, 1 teaspoon salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process until finely minced. With the processor running, pour the olive oil down the feed tube and process until combined. Pour the mixture over the tomatoes and toss gently. Set aside.
• On a well-floured board, roll the dough out to an 11 x 17-inch rectangle and transfer it to the prepared sheet pan. Don't worry if it doesn't fit exactly; you want it to cover most of the bottom of the pan but it can be a little rough on the sides. Place a second sheet pan directly on the pastry and bake for 15 minutes. (You can also line the pastry with foil and fill it with dried beans.) Remove the top sheet pan (or the beans and foil). Using a dinner fork, pierce the pastry in many places. Bake for another 8 to 10 minutes, until lightly browned. Check the pastry during baking; pierce any spots that bubble up. Allow the crust to cool for 15 minutes.
• Lower the oven to 375 degrees. Brush the mustard on the crust with a pastry brush. Sprinkle a thick even layer of Gruyere on the pastry, reserving 1/2 cup for the top, and sprinkle with the 1/2 cup of Parmesan. Place overlapping tomatoes in rows on top. If there is a little garlic and herb mixture in the bowl, sprinkle it over the tomatoes, but if there is liquid in the bowl, strain it through a very-fine-mesh strainer, discard the liquid, and sprinkle the garlic and herb mixture on the tomatoes. Sprinkle the reserved 1/2 cup of Gruyere and the remaining 2 tablespoons of Parmesan on top. Bake for 30 minutes.
• Cool slightly, cut into squares, and serve warm or at room temperature.