Store-bought puff pastry makes this stunning tart an easy lift for any gathering.
Greg DuPree, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Puff pastrysaves the day!
All you have to do is slice some leeks and roast them with fragrant thyme.
Photo:Greg DuPree, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Serve as a starter for adinner party, or cut into smaller squares for an impeccable hors doeuvre.
This tart makes for an excellent dinner, too.
Serve with a side salad dressed with a light, bright dressing.
Line 2 large rimmed baking sheets with parchment paper.
Place leeks and thyme on 1 baking sheet; drizzle with oil and season with salt and pepper.
Let cool for 15 minutes.
Increase oven temperature to 400F.
Combine cheese and mustard:
Meanwhile, stir together cheese and mustard in a small bowl.
If mixture is crumbly, stir in 1 to 2 teaspoons oil.
Transfer to other prepared baking sheet.
Using a fork, prick a 1-inch border around edges of pastry.
Add a few pricks in center of pastry.
Bake the tart:
Spoon leek mixture over cheese.
Lightly drizzle with oil and brush border of tart with egg.
Bake until pastry is puffed, golden, and cooked through, about 25 minutes.
Garnish and serve:
Top with lemon zest, thyme leaves, and pepper.
Let cool for 10 minutes.
Cut into squares and serve warm or at room temperature.
