Tomato Leek Tart

While staying with Dave's parents, I had the privilege to "play" in my mother-in-law's beautiful gourmet kitchen. She orders organic fruits & veggies from Klesick Family Farms too; as noted previously, they sometimes throw quirky produce into their delivery boxes.

One of those little gems that arrived in her box was a leek, which none of us had really used in our cooking. So, one day I asked if I could experiment with it; initially, I thought I'd make a potato leek soup, but then I started doing the google thing. Thus, we discovered the fabulous Tomato Leek Tart. It's a vegetarian pizza-like pastry... and was quite good too!

BEFORE BAKING:

AFTER BAKING:

INGREDIENTS:

1 (15 ounce) package refrigerated pie crust 4 ounces provolone cheese, shredded 1 pound leeks, white portion only, sliced 6 medium plum tomatoes, thinly sliced

1/4 cup grated Parmesan cheese 1 1/2 teaspoons garlic powder 1/8 teaspoon pepper 1 cup shredded mozzarella cheese

DIRECTIONS:

1.	Place both pastry sheets on greased baking sheets. Sprinkle each with provolone cheese, leaving 1 in. around edges. Arrange leeks and tomato slices over provolone cheese. Sprinkle with Parmesan cheese, garlic powder and pepper. Top with mozzarella cheese. Fold edges over filling.
2.	Bake at 425 degrees F for 18-22 minutes or until crusts are lightly browned. Cut into wedges. Serve warm.

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