Tomato Leek Tarts Recipe
- 1 (15 ounce) package refrigerated pie crust
- 4 ounces provolone cheese, shredded
- 1 pound leeks, white portion only, sliced
- 6 medium plum tomatoes, thinly sliced
- 1/4 cup grated Parmesan cheese
- 1 1/2 teaspoons garlic powder
- 1/8 teaspoon pepper
- 1 cup shredded mozzarella cheese
- Place both pastry sheets on greased baking sheets. Sprinkle each with provolone cheese, leaving 1 in. around edges. Arrange leeks and tomato slices over provolone cheese. Sprinkle with Parmesan cheese, garlic powder and pepper. Top with mozzarella cheese. Fold edges over filling.
- Bake at 425 degrees F for 18-22 minutes or until crusts are lightly browned. Cut into wedges. Serve warm.
