![Leek and Gruyère Tart](https://cdn.statically.io/img/www.foodandwine.com/thmb/GcXR54voLrXqFoFb4hKtEiLYymk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/200310-r-xl-leek-and-gruyere-tart-25afb71df88c41d29baca686943708ed.jpg)
Ingredients
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All-purpose flour, for dusting
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1/2 pound frozen puff pastry, thawed
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2 tablespoons extra-virgin olive oil
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3 medium leeks, white and tender green—halved lengthwise, thinly sliced crosswise and rinsed well
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1 teaspoon finely chopped thyme
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Salt and freshly ground pepper
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1/2 pound Gruyère cheese, coarsely shredded (2 cups)
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3 ounces thinly sliced prosciutto
Directions
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Preheat the oven to 475°. On a lightly floured surface, roll out the pastry to a 13-inch square. Fold the corners in and lightly roll the pastry into a rough round. Transfer to a baking sheet; refrigerate.
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In a large skillet, heat the olive oil until shimmering. Add the leeks and thyme, season with salt and pepper and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
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Sprinkle half of the cheese over the pastry, leaving a 1-inch border. Spread the leeks over the cheese. Cover with the prosciutto; sprinkle on the remaining cheese. Season with salt and pepper. Fold up the tart edge to form a rim and bake for 20 minutes, until golden and bubbling. Blot any excess fat with a paper towel. Cut the tart into wedges.
Suggested Pairing
A berry-flavored California Pinot Noir, such as one from Carneros.