"Light", because about two hours prior we've been eating Anita Li's mini pies, which are absolutely delicious. I love the mushroom truffle oil pie, and the spicy Italian sausage with bell peppers. These mini pies and other micro pastries are available at Anita Li's cupcakes with attitude kiosk on the 3rd level of The Podium.
Anyway, back to the olive and leek tart. Simple ingredients that bring lots of flavor, here's the recipe (from Martha Stewart):
- 15 to 20 baby leeks or 3 large leeks, white and pale-green parts only
- 1 tablespoon unsalted butter
- 2 tablespoons extra-virgin olive oil
- Coarse salt
- 1 teaspoon finely chopped fresh thyme
- Frozen puff pastry, thawed
- 1 large egg beaten with 1 tablespoon water
- 1/4 cup freshly grated Parmesan cheese
- Scant 1/4 cup black olives, pitted
- 4 ounces soft-ripened cheese (such as Camembert or Perail), thinly sliced (I used Brie)
- Cut leeks crosswise into 3-inch pieces; halve each piece lengthwise, then cut into 3/8-inch-thick strips (about 5 cups). Rinse well, and drain; set aside.
- Melt butter with oil in a medium saute pan over medium heat. Add leeks and 1/4 teaspoon salt; cook, stirring occasionally, 5 minutes. Reduce heat to medium-low; cover, and cook, stirring occasionally, until leeks are tender but not browned, about 15 minutes. Stir in thyme. Leeks can be refrigerated in an airtight container up to 1 day; bring to room temperature before assembling tart.
- Cut or roll out pastry to a 6-by-14-inch rectangle; place on a parchment-lined baking sheet (reserve remaining pastry for another use). Score a 3/4-inch border. Brush with egg wash; sprinkle with Parmesan. Refrigerate 30 minutes.
- Preheat oven to 375 degrees. Bake pastry until golden, 10 to 15 minutes. Remove from oven, and press center area with a metal spatula. Arrange leeks end to end in rows within border of pastry. Scatter olives over leeks. Bake until crust is golden brown, about 10 minutes. If bottom is soft, bake 3 to 5 minutes more.
- Remove tart from oven, and arrange soft cheese over top. Using an offset spatula, slide tart onto a wire rack; let cool slightly. Cut into pieces; serve warm or at room temperature.