Ingredients Jump to Instructions ↓

  1. All-purpose flour, for dusting

  2. 1/2 pound frozen puff pastry, thawed

  3. 2 tablespoons extra-virgin olive oil

  4. 3 medium leeks, white and tender green-halved lengthwise, thinly sliced crosswise and rinsed well

  5. 1 teaspoon finely chopped thyme

  6. Salt and freshly ground pepper

  7. 1/2 pound Gruyere cheese, coarsely shredded (2 cups)

  8. 3 ounces thinly sliced prosciutto

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 475°. On a lightly floured surface, roll out the pastry to a 13-inch square. Fold the corners in and lightly roll the pastry into a rough round. Transfer to a baking sheet; refrigerate.

  2. In a large skillet, heat the olive oil until shimmering. Add the leeks and thyme, season with salt and pepper and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.

  3. Sprinkle half of the cheese over the pastry, leaving a 1-inch border. Spread the leeks over the cheese. Cover with the prosciutto; sprinkle on the remaining cheese. Season with salt and pepper. Fold up the tart edge to form a rim and bake for 20 minutes, until golden and bubbling. Blot any excess fat with a paper towel. Cut the tart into wedges.


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