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–+ servings
Layla's leek and zucchini tart
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Layla's leek and zucchini tart

Layla's leek and zucchini tart recipe uses olive oil, tomatoes, thyme, no cream and can be made with a classic or vegan tart dough.
Course Appetizer
Cuisine Latin
Keyword leek tart, zucchini tart
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people
Author Nicolas Pujol

Ingredients

  • Tart dough
  • 1 tbsp French mustard
  • 4 tbsp olive oil
  • 2 leeks (use only white parts)
  • 1 zucchini
  • 2 oz cherry tomatoes
  • fresh thyme
US Customary - Metric

Instructions

  • Make the tart dough or buy a pre-made one.
  • Preheat the oven to 400 F.
  • Finely chop the leeks keeping only the white parts and sautee them in a pan for about 15 minutes with 2 tbsp of olive oil.
  • Slice the zucchini, add 1 tbsp of oil and bake it for 15 minutes at 400 F heat. 
  • At the same time, place the dough in a tart mold (8 inches), cover with parchment paper and top with beads for a bit of weight. Add it into the oven, side by side with the zucchinis. This will pre-bake the tart dough without burning it.
  • Remove the dough, beads and parchment paper on top. Spread the mustard onto the dough.
  • Add in the sauteed leeks, then the zucchini slices, tomatoes, 1 tbsp olive oil, and fresh thyme or herbs. Bake for another 15 minutes at 375 F. 
  • Let it cool for 5-10 minutes before serving.