Jun 4, 2012
Leek & Olive Tart
My mother bought me Martha Stewart's Pies & Tarts book for my birthday back in April and I've been marking off so many recipes in there that I want to make, and finally I've made my first one!
I chose this one because we had Kalamata olives in the fridge already, but most importantly, I chose it because I really wanted to photograph this vibrant tart. (I was a photographer well before I got into baking and cooking so I can't help it). And it sounded delicious too, so all the more reason!
The leeks made my house smell incredible when they were being cooked. And combined with the thyme... it was ambrosial.
Thyme is one of my favorite herbs, next to chives and rosemary, so I added in a little bit extra and garnished the tart afterwards with some more of it. I had quite a bit of the thyme left over so I sliced a ciabatta roll in half, buttered it, sprinkled on some fresh thyme and parmesan cheese and popped them in my toaster to lighly toast them. It hit the spot, and was a great way to use the extra herbs.
This tart is actually very elegant and makes a great appetizer for a nice party, a light lunch or a side with dinner. Just grab a glass of wine and you'll be good!
I used Kalamata olives instead of Nicoise olives and I also used Camembert cheese instead of Pave d' Affinois (both were in the original recipe). But you can use Brie, or any other soft-ripened cheese that you'd like. The parmesan makes the crust extra flavorful and the Camembert melts right into the leeks & olives, it's perfect.
The recipe looks pretty involved, but I promise you, it's easy to make and well worth it...if I can do it, you definitely can!
I'm going to have an article in the July/August issue of FOLK. Click here to see the online preview, a little bit of my article is in there! And click here to see a list of stores that it's sold in and which is nearest to you!