Tomato Leek Tart

Full Circle sent us another leek in this week's box. Up to now, I did not know anything to do with a leek besides potato leek soup (which I did with last week's leek). Yikes, what to do with this one? A quick internet search yielded that most people also made potato leek soup out of leeks. But I found a tomato leek tart recipe on allrecipes.com that sounded really good. I tweaked it a bit, but it is VERY good. Also, I thought the tomato-leek combination would be really good in a quiche if you are a quiche fan. Try it, and comment with your results.

Tomato Leek Tart

Ingredients:
1 refrigerated pie crust
1 leek (white/light green parts only), sliced thin
2 large roma tomatoes, sliced thin
4 slices provolone cheese
1/2 c. or so shredded mozzarella cheese
1/4 c. or so shredded parmesan cheese
salt and pepper
garlic powder

Preheat oven to 425. Put a pizza stone in the oven to preheat (if you don't have one, you can substitute a cookie sheet sprayed with pam). Thinly slice the leek and tomatoes. Pull the stone from the oven and put the pie crust on it flat. In the middle portion of the crust, evenly spread the slices of provolone. Then evenly distribute the leeks and then the tomatoes (leave the outer 1.5-2 inches uncovered). Salt, pepper, and garlic powder to taste. Spread the mozzarella and then the parmesan over the veggies. Fold up the edges of the crust (if you used a preheated stone, the fats in the crust will have made the crust pretty melty; use a thin spatula to help you with this if needed). Bake for 20 minutes, until crust and cheese are lightly browned.

Here's the finished product. Let 'er sit a couple minutes before you cut it to let the juices reabsorb.

This is what a leek looks like--green onion BEEFCAKE!

The top part went into the tart; the bottom part, the trash (or compost pile).

Tomatoes! Slice them up thin; I like a small serrated knife for this job.