Caramelized Leek and Fontina Tarts

Caramelized Leek and Fontina Tarts

prep time

minutes
cook time

minute
servings
8

Ingredients















Cooking Instructions

For dough:


1

Mix flour and 1/4 teaspoon salt in medium bowl. Add milk, egg and 2 tablespoons butter; stir until incorporated. Cover bowl with towel and let stand for 15 to 30 minutes while preparing topping.


2

Heat oven to 375°F. On well floured work surface, roll dough into 12x12-inch square (1/16 inch thick). Cut in half; cut each half into 4 rectangles about 3x6 inches. Place on baking sheet. Mix remaining melted butter and olive oil. Brush generously over dough rectangles. Bake 8 to 12 minutes or until golden brown. Remove from oven.


For topping:


1

Slice white and pale green parts of leeks into 1/4 inch rounds. Wash thoroughly; drain. Toss with olive oil. Heat large sauté pan over high heat. Add leeks and oil. Cook 2 to 3 minutes or until caramelized, stirring frequently. Add garlic; cook and stir 1 minute. Add balsamic vinegar to deglaze pan. Cook until vinegar is reduced and all liquid is evaporated. Season to taste with salt and pepper. Remove to large plate or bowl to cool slightly.


For final preparation:


1

Top baked tart shells evenly with leeks, about 3 tablespoons each. Top with small cheese slices, overlapping if necessary. Return to oven and bake 2 to 4 minutes or until warmed and cheese starts to melt.


Ingredients















Cooking Instructions

For dough:


1

Mix flour and 1/4 teaspoon salt in medium bowl. Add milk, egg and 2 tablespoons butter; stir until incorporated. Cover bowl with towel and let stand for 15 to 30 minutes while preparing topping.


2

Heat oven to 375°F. On well floured work surface, roll dough into 12x12-inch square (1/16 inch thick). Cut in half; cut each half into 4 rectangles about 3x6 inches. Place on baking sheet. Mix remaining melted butter and olive oil. Brush generously over dough rectangles. Bake 8 to 12 minutes or until golden brown. Remove from oven.


For topping:


1

Slice white and pale green parts of leeks into 1/4 inch rounds. Wash thoroughly; drain. Toss with olive oil. Heat large sauté pan over high heat. Add leeks and oil. Cook 2 to 3 minutes or until caramelized, stirring frequently. Add garlic; cook and stir 1 minute. Add balsamic vinegar to deglaze pan. Cook until vinegar is reduced and all liquid is evaporated. Season to taste with salt and pepper. Remove to large plate or bowl to cool slightly.


For final preparation:


1

Top baked tart shells evenly with leeks, about 3 tablespoons each. Top with small cheese slices, overlapping if necessary. Return to oven and bake 2 to 4 minutes or until warmed and cheese starts to melt.


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