Recipes: Appetizers: Leek & Olive
Tart
Produced by Jennifer Frazier,
Culinary
Thymes magazine
6 leeks
3 Tblsp unsalted butter
3 Tblsp olive oil
1 Tblsp fresh thyme
1/2 cup dry white wine
1/2 cup kalamata olives, pitted
1/2 lb. (1 sheet) puff pastry, defrosted
if frozen
2 Tblsp whole grain mustard
1 egg yolk
salt & freshly ground black pepper
Preheat oven to 450 degrees F.
Using only the white portion of the leeks,
rinse away any dirt and slice thinly.
Heat the butter and olive oil in a large
sauté pan and cook the leeks with the thyme
for 12 to 15 minutes or until they are very
tender. Add the wine and simmer until almost
all of the liquid has evaporated. Stir in
the olives. Season with salt and pepper.
Let the mixture cool.
On a lightly floured surface,
roll the puff pastry sheet into a 12 inch
circle, trimming as necessary. Transfer
the pastry to a baking sheet.
Spread the mustard over the pastry, leaving
a 1 inch border around the edge. Place the
leek and olive mixture on top, once again,
leaving a 1 inch border.
Mix the egg yolk with 1/2
teaspoon water and brush the edge of the
tart with the egg wash. Bake until the pastry
is golden brown, 20 to 25 minutes. Serve
warm.
Delicious as a starter
-- and a great side dish to a warm weather
dinner on the patio!
Wine Skinny Cooks April 2001
|
