Leek and Olive Tart with Two Cheeses

“This leek and olive tart is visually stunning and equally delicious. The brie cheese on top melts down over the leeks creating a creamy finish that is balanced by the salty Parmesan and olives. Make your own puff pastry if you have the time. This may seem daunting; it will be far superior to anything you can purchase in the store.”- Earth to Table by Bettina Schormann and Erin Schiestel

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Leek and Olive Tart with Two Cheeses

Course Appetizer

Author Bettina Schormann and Erin Schiestel, authors of Earth to Table

Ingredients

• ½ lb (225 grams) puff pastry
• 3 large leeks white and pale green parts only
• 2 tablespoons (30 mL) extra virgin olive oil
• ½ teaspoon (2 mL) kosher salt
• 1 large egg
• 1 tablespoon (15 mL) water
• ¼ cup (60 mL) pitted olives, chopped
• ¼ cup (60 mL) fresh grated Parmesan cheese
• 1 teaspoon (5 mL) chopped fresh thyme
• 4 ounces (115 g) brie or camembert cheese, thinly sliced

Instructions

• Preheat oven to 350°F. Line baking sheet with parchment.
• Cut the leeks in half, lengthwise, and place on baking sheet cut sides face up. Drizzle with olive oil and sprinkle with the salt. Flip them over so the cut sides are face down. Bake for 25 to 30 minutes, until soft. Let cool to room temperature.
• While leeks are baking, roll out the puff pastry to a 9-inch (23 cm) square. Transfer dough to prepared baking sheet. Place it in the freezer until leeks are cooked and cooled.
• Create an egg wash by whisking the egg and water until combined. Remove puff pastry from freezer and brush the surface with the egg wash.
• Arrange the leeks on the puff pastry side by side with cut sides face up up. Evenly scatter olives over leeks. Sprinkle with thyme and Parmesan. Arrange the brie over the half the slices aligned left and half the slices aligned right, alternating. Bake for 25 to 30 minutes until pastry is golden brown and bottom is crisp. Let cool slightly. Serve warm. This tart will not keep well overnight.

Notes

Makes one 9-inch (23 cm) square tart.

Kitchen Tip:

Try and find a party mix of pitted olives. Adding a variety of olives will increase the flavour profile with little to no effort.

 

Excerpted from Earth to Table Bakes by Bettina Schormann and Erin Schiestel. Copyright © 2021 Bettina Schormann and Erin Schiestel. Photography ©2021 Maya Visnyei Photography. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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