- 3 tablespoons butter
- 1 large leek, thinly sliced
- 1 teaspoon herbes de Provence
- Salt and pepper, to taste
- 5 ounces grated local cheese (see list below)
- 2 to 3 ounces local chèvre cheese
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 2 cloves garlic, crushed
- 1 package frozen puff pastry, thawed (see note)
- 6 to 12 thin slices heirloom tomatoes
- 1/2 cup pitted niçoise olives
- 1/4 cup chopped fresh basil
In a sauté pan, heat butter over medium heat. Add leeks and herbes de Provence and cook for 10 minutes, or until golden. Season with salt and pepper. Set aside.
Combine cheeses in a bowl and set aside. In another small bowl, combine olive oil, balsamic vinegar and garlic, and season with a little salt and pepper.
Unfold a sheet of pastry onto a cutting board and roll it out lightly to make a 12-inch square. Trim the corners to make it slightly round and prick the surface all over with a fork. Fit the pastry into a 9-inch tart pan and trim any excess.
Bake the shell at 425° F for 10 minutes.
Scatter leeks over the bottom of the pastry shell. Top with 2/3 of the cheese. Layer tomatoes on top and brush with a little of the balsamic mixture. Scatter olives and basil over the top and finish with the last of the cheese.
Bake for 10 to 12 minutes, or until cheeses are bubbly and the tart shell is golden brown.
List of local cheeses for the tart:
- Samish Bay Cheese
- Golden Glen Creamery
- Cheddar (mild, medium, sharp)
- Infused Flavors
- Farmstead Feta
- Beecher’s Handmade Cheese
- Just Jack
While the recipe calls for puff pastry, you may use any pie shell pastry you prefer as the base.