.
home
home
00
Caramelized Leek and Chevre Upside Down TartsCaramelized Leek and Chevre Upside Down Tarts
Caramelized Leek and Chevre Upside Down Tarts
Caramelized Leek and Chevre Upside Down Tarts
Logo
Recipe - Dearborn Market
CaramelizedLeekandChevreUpsideDownTarts.jpg
Caramelized Leek and Chevre Upside Down Tarts
Prep Time15 Minutes
Servings8
Cook Time15 Minutes
Calories367
Ingredients
1 box (17.3 ounces) frozen puff pastry sheets
2 medium leeks, trimmed, quartered lengthwise, then crosswise into 3-inch pieces
2 tablespoons spicy harissa paste plust additional for serving (optional)
1 tablespoon olive oil
1 teaspoon fresh lemon zest
1 package (8 ounces) plain chevre cheese
1 large egg
1 teaspoon chopped fresh thyme
1/4 teaspoon kosher salt
Directions

1. Preheat oven to 375°; line 2 rimmed baking pans with parchment paper. Soften puff pastry sheets as label directs. On lightly floured work surface, unfold pastry sheets; with knife, cut each sheet into 4 (4 x 5-inch) rectangles

 

2. In large bowl, toss leeks, harissa, oil and lemon zest. Place 8 piles of leeks, 4 inches apart, on prepared pans; top with goat cheese and pastry rectangles. With fork, poke holes all over pastry rectangles to vent; crimp edges to parchment paper

 

3. In small bowl, whisk egg, thyme, salt and 1/4 teaspoon fresh ground pepper; brush over tops and around edges of pastry. Bake tarts 15 minutes or until golden brown. Makes 8 tarts

 

4. Serve tarts with additional harissa, if desired.

 

Nutritional Information
  • 26 g Total fat
  • 14 g Saturated fat
  • 46 mg Cholesterol
  • 416 mg Sodium
  • 23 g Carbohydrates
  • 2 g Fiber
  • 3 g Sugars
  • 2 g Added sugars
  • 10 g Protein
15 minutes
Prep Time
15 minutes
Cook Time
8
Servings
367
Calories

Shop Ingredients

Makes 8 servings
1 box (17.3 ounces) frozen puff pastry sheets
Not Available
2 medium leeks, trimmed, quartered lengthwise, then crosswise into 3-inch pieces
Organic Leeks, 1 each
Organic Leeks, 1 each
$4.99
2 tablespoons spicy harissa paste plust additional for serving (optional)
Mina Harissa Spicy Moroccan Red Pepper Sauce, 10 oz
Mina Harissa Spicy Moroccan Red Pepper Sauce, 10 oz
$6.99$0.70/oz
1 tablespoon olive oil
Colavita The Essential Olive Oil, 25.5 fl oz
Colavita The Essential Olive Oil, 25.5 fl oz
$19.49$0.76/fl oz
1 teaspoon fresh lemon zest
Lemon 1 ct, 1 each
Lemon 1 ct, 1 each
$0.60
1 package (8 ounces) plain chevre cheese
Galbani Italian Style Whole Milk Mozzarella Cheese, 16 oz
Galbani Italian Style Whole Milk Mozzarella Cheese, 16 oz
$6.49$0.41/oz
1 large egg
Eggland's Best Large Eggs, 18 count
Eggland's Best Large Eggs, 18 count
$5.29$3.53 each
1 teaspoon chopped fresh thyme
Wholesome Pantry Organic Herbs Thyme, 0.66 oz
Wholesome Pantry Organic Herbs Thyme, 0.66 oz
$1.99$3.02/oz
1/4 teaspoon kosher salt
Morton Salt, Plain, 26 Ounce
Morton Salt, Plain, 26 Ounce
$2.29$0.09/oz

Nutritional Information

  • 26 g Total fat
  • 14 g Saturated fat
  • 46 mg Cholesterol
  • 416 mg Sodium
  • 23 g Carbohydrates
  • 2 g Fiber
  • 3 g Sugars
  • 2 g Added sugars
  • 10 g Protein

Directions

1. Preheat oven to 375°; line 2 rimmed baking pans with parchment paper. Soften puff pastry sheets as label directs. On lightly floured work surface, unfold pastry sheets; with knife, cut each sheet into 4 (4 x 5-inch) rectangles

 

2. In large bowl, toss leeks, harissa, oil and lemon zest. Place 8 piles of leeks, 4 inches apart, on prepared pans; top with goat cheese and pastry rectangles. With fork, poke holes all over pastry rectangles to vent; crimp edges to parchment paper

 

3. In small bowl, whisk egg, thyme, salt and 1/4 teaspoon fresh ground pepper; brush over tops and around edges of pastry. Bake tarts 15 minutes or until golden brown. Makes 8 tarts

 

4. Serve tarts with additional harissa, if desired.