This savory tart will wow your brunch guests. Try to stick with homegrown or farmer’s market tomatoes for the most decadent dish.
Serves 4-6
Ingredients
• 8 ounces store-bought puff pastry, thawed
• 1 tablespoon olive oil
• 4 leeks, sliced and thoroughly washed
• 3 sprigs fresh thyme leaves, picked (about 2 teaspoons), or a scant teaspoon dried
• Kosher salt and freshly ground black pepper
• 6 ounces raclette or other semisoft cheese, such as Havarti or Gouda, sliced
• 2–3 tomatoes, thinly sliced
• Pinch of sugar
1. Heat oven to 375° F. Roll the pastry out to fit a 14″ by 4″ oblong rectangular tart pan (you can also use a 10-inch circular tart pan — adjust dough dimensions accordingly); prick the rolled dough with the tines of a fork in several places. Arrange the dough in the pan and refrigerate until ready to use.
2. Heat the olive oil in a medium skillet over moderate heat; sauté the leeks and thyme until the leeks are soft and translucent, about 5 minutes; season with salt and pepper, remove from heat and cool to room temperature.
3. Spoon the leeks into the tart shell; cover with the cheese. Arrange the tomatoes in rows or concentric circles (depending on what type of pan you’re using), and sprinkle them with a little sugar. Bake 40–45 minutes, until cheese begins to brown and the crust is golden.
