This tart is soooooo delicious! Using just a few ingredients, it is a breeze to put together and it makes a big culinary impression!
Leeks are beautiful sweet and have a mild onion flavor when sauteed! They just scream chicness!  I like to think of them as the well-bred member of the Allium family!
These tarts are perfect for breakfast, lunch or dinner! 

Did I mention they freeze well and can be reheated… no high maintenance here! This tart would be a scrumptious addition to your Easter meal!
StoneGable Leek And Onion Tart
(Makes 2 tarts)
1 package puffed pastry sheets
1 TBS olive oil
2 TBS butter

4 large leeks, white and light green part sliced into half moons
2 onion, sliced into half moons
1  1/2 cup Gruyere cheese, shredded (Swiss cheese also works well)
chives for garnish
Preheat oven to 400 degrees.
On a floured work space roll out puffed pastry sheet to fit a fluted tart tin with a 1/2 inch overhang. Fit the pastry into the pan and fold under the overhang, pressing into the sides of the pan.
If you don’t have a tart pan this can be made free form too. Just roll dough out to a 7x 14 inch triangle.
Score the inside edges of  the tart and prick the center.
Refrigerate for 15 minutes, then bake for 15 minutes. When the tart is removed from the oven, reduce the oven to 375 degrees.
Meanwhile, put oil and butter into a large skillet and heat over a medium heat. Add onions and leeks. Cook over medium heat until wilted, about 5 minutes. Reduce heat and cook until tender, about 15 minutes.
When tart is removed from the oven, gently push the center down  SLIGHTLY if it has puffed. Sprinkle on 1/2 of the cheese over each tart, avoiding the edges. 
Spoon 1/2 of the leek mixture over each tart, avoiding the edges.
Bake for 10 minutes, until the cheese is melted.
Cut into wedges and serve.
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  1. Anonymous says

    These look delicious.

    Looks lie a nice recipe for a friday no meat dinner.

    Can’t wait to make them.


  2. says

    What a lovely creation. I have missed you and am so glad you are back and sharing your beautiful food with us. Have a wonderful weekend. Hugs and blessings…Mary

  3. says

    Wow, easy and impressive, Yvonne! I love that it’s made with puff pastry, too. This will look gorgeous for Easter buffet. I’m so glad you’re back. xoxo

  4. says

    Yvonne, I am so happy you are blogging again, because I love visiting with you! What a blessing you are to us. I feel like I’m right there with you, listening to the gentle sound of your rolling pin against the wood board; I can almost smell the browning pastry. I’m adding your recipe to our Easter dinner. Thank you for this joyful, inspiring post. XX00

  5. says

    I am printing this for my upcoming dinner party…I am always looking for tasty meatless appetizers for my friend who does not eat meat…so this is perfect and I can make it ahead…and it looks great!..

    Have a wonderful weekend!

  6. Anonymous says

    I know this will be so good. I will try it soon. I make one like this with asparagus and love it, so know I will love this one. I need to get a tart pan because it would look so much prettier. Thank you for this recipe. lin lbprIch@bellsouth.net

  7. Robin Goertz says

    Elaine, by “puff pastry” do you refer to phyllo dough sheets or packaged pie dough? If phyllo dough sheets how many do you layer together before you roll them out and do you brush them with oil in beween layers? sorry to be confused but I love your recipes using this and am not sure what you refer to exactly. I want to try your apple turnovers, too!


    • says

      Hi Robin, Puff pastry is right. You can find it in the freezer section of your grocer’s. It will be near the phyllo dough that you are familiar with. Hope you make these yummy turnovers!

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