Save on Pinterest

Herbed Leek Tarts

This savory, nontraditional tart is a favorite among our family and friends! —Jean Ecos, Hartland, Wisconsin
  • Total Time
    Prep: 25 min. Bake: 20 min. + cooling
  • Makes
    2 tarts (8 servings each)


  • 3 cups thinly sliced leeks (about 4 medium)
  • 1/2 cup chopped sweet red pepper
  • 4 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1-1/2 cups shredded Swiss cheese
  • 2 tablespoons Dijon mustard
  • 1 teaspoon herbes de Provence
  • 2 sheets refrigerated pie crust
  • 1 teaspoon 2% milk
  • 2 tablespoons chopped almonds or walnuts, optional


  • In a large skillet, saute the leeks, red pepper and garlic in oil until tender. Remove from the heat; cool for 5 minutes. Stir in the cheese, mustard and herbs; set aside.
  • On a lightly floured surface, roll each sheet of crust into a 12-in. circle. Transfer to parchment-lined baking sheets. Spoon leek mixture over crusts to within 2 in. of edges. Fold edges of crust over filling, leaving center uncovered. Brush folded crust with milk; sprinkle with nuts if desired.
  • Bake at 375° for 20-25 minutes or until crust is golden and filling is bubbly. Using parchment, slide tarts onto wire racks. Cool for 10 minutes before cutting. Serve warm. Refrigerate leftovers.
Editor's Note
Look for herbes de Provence in the spice aisle.
Nutrition Facts
1 slice: 194 calories, 12g fat (5g saturated fat), 14mg cholesterol, 177mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 5g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
Average Rating:
  • katlaydee3
    May 28, 2013

    Delicious! I served this as a side dish for a family dinner.

  • deannasnz
    May 3, 2012

    Nice. I left out the peppers and it was still good.

  • JanisPloirde
    Nov 24, 2010

    Have made this several times now and everyone who had it loved it! Just had one for lunch today , had it in freezer so it does freeze well...Always make several and put in freezer for future use...Delicious!

  • terribieber
    Dec 15, 2008

    No comment left