Here's a quick and fabulous leek tart recipe, featuring goat cheese and green olive tapenade for a Mediterranean
flavor. You could serve it cut in small squares as a French appetizer, sliced as an entree, or take it on your next picnic.
Tapenade is a popular spread that originates from the south of France. It is made from olives, capers and other ingredients.
You should be able to find a good quality jarred tapenade, or try this tapenade recipe if you are feeling ambitious.
For different effects, try making this tart in different shaped tart pans. You can find a small collection of these on Easy French Food: tart pans.
Leek Tart with Green Olive Tapenade Tarte aux Poireaux et Tapenade
puff pastry (to keep with the simple theme of this site, I use packaged puff pastry)
4 to 5 leeks (if they are large you many need fewer)
2 tablespoons olive oil
1/2 teaspoon dried thyme
salt and pepper
1/3 cup white wine
1 small (3 1/2 ounce) jar of green olive tapenade (if you can't find green tapenade, black olive tapenade will work as well)
1 "log" of fresh goat cheese (about 8 ounces), cut in 1/4 inch thick rounds
Roll out the puff pastry into the shape you wish. Roll up the sides slightly and prick the bottom in a dozen places with a fork. Cook for 10 minutes at 400° F on a non-stick baking sheet. Remove from oven and cool.
Meanwhile, cut the roots and the greens off of the leeks. Slice the white part in 1/4 inch rounds. Steam them for 5 minutes (you can do this in the microwave if you wish).
Heat the oil in a frying pan on medium heat and add the leeks, thyme, and salt and pepper. Cook for 5 minutes. Add the wine and simmer just until the wine evaporates.
To construct the tart: spread the tapenade on the cooked pastry. Cover with the leeks and then evenly with the goat cheese.
Bake for 15 minutes at 400°F or until the cheese has melted and started to brown on top.