Heirloom Tomato Leek Cheddar Tart​

foodfinessa.c0m
serves 4-6
Ingredients

• 1 tablespoon cornmeal plus additional for topping
• 2 tablespoons olive oil
• 1 large leek, chopped
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 sheet puff pastry
• 2 tablespoons of your favorite pesto
• 1-1/2 cups sharp cheddar, shredded
• 3 large heirloom tomatoes (or a variety), sliced
• 1 large egg beaten with 1 teaspoon water ((egg wash))
• additional salt and pepper
• fresh basil

Preparation​​​

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Sprinkle 1 tablespoon of cornmeal on parchment paper. Set aside.
• Heat olive oil in a large skillet. Add in chopped leek, and sauté until leek is soft and tender. Add salt and pepper to taste. Remove from heat.
• On a well-floured surface, roll out puff pastry until it is about 1/4 inch thick. Add to baking sheet. Spread pesto on top, leaving about 1 inch for the crust. Add on about half of the sautéed leek. Sprinkle on cheddar cheese, and add on remaining sautéed leek. Spread egg wash onto the border, and then sprinkle additional cornmeal onto the border.
• Bake tart for 20-25 minutes or until crust is golden brown and cheese has melted. Top with tomato slices fresh out of the oven, and sprinkle with additional salt and pepper. Top with fresh basil, and enjoy fresh!

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