Leek and Gruyere Tart

1. 1

   Preheat the oven to 475.

2. 2

   On a lightly floured surface, roll out the pastry to a 13-inch square.

3. 3

   Fold the corners in and lightly roll the pastry into a rough round.

4. 4

   Transfer to a baking sheet; refrigerate.

5. 5

   In a large skillet, heat the olive oil until shimmering.

6. 6

   Add the leeks and thyme, season with salt and pepper and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.

7. 7

   Sprinkle half of the cheese over the pastry, leaving a 1-inch border.

8. 8

   Spread the leeks over the cheese.

9. 9

   Cover with the prosciutto; sprinkle on the remaining cheese.

10. 10

    Season with salt and pepper.

11. 11

    Fold up the tart edge to form a rim and bake for 20 minutes, until golden and bubbling.

12. 12

    Blot any excess fat with a paper towel.

13. 13

    Cut the tart into wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.