Leek and Olive Tart

• 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
• 1/4 teaspoon coarse salt
• 1 teaspoon finely chopped fresh thyme leaves
• 1 box store-bought puff pastry, preferably all butter, thawed, or 1/4 recipe Puff Pastry (page 334)
• 1 large egg beaten with 1 tablespoon water, for egg wash
• 1/4 cup grated Parmigiano-Reggiano
• Scant 1/4 cup Nicoise olives, pitted
• 4 ounces Pave dAffinois or other soft-ripened cheese (such as Camembert), thinly sliced

1. If using baby leeks, halve lengthwise and trim to about 3 inches long.
2. If using large leeks, cut crosswise into 3-inch pieces; halve each piece lengthwise, then cut into 1/2-inch-thick strips (about 5 cups).
3. Rinse well to remove any grit, and drain.
4. Melt butter with oil in a medium saute pan over medium heat.
5. Add leeks and salt; cook, stirring occasionally, 5 minutes.
6. Reduce heat to medium low; cover, and cook, stirring occasionally, until leeks are tender but not browned, about 15 minutes.
7. Stir in thyme.
8. Leeks can be cooled completely and refrigerated in an airtight container up to 1 day; bring to room temperature before assembling tart.
9. Roll out or trim dough to a 14-by-6-inch rectangle.
10. (If necessary, overlap edges of two smaller pieces to form a large rectangle; brush overlap with water to seal, then roll out.)
11. Place on a parchment-lined baking sheet (reserve remaining dough for another use).
12. Score a 3/4-inch border on all sides (do not cut all the way through).
13. Brush border with egg wash; sprinkle with grated cheese.
14. Refrigerate 30 minutes.
15. Preheat oven to 375F.
16. Bake until golden, 10 to 15 minutes.
17. Using an offset spatula, press down on center of shell (leave edges raised).
18. Arrange leeks end to end in rows within border of crust.
19. Scatter olives over leeks.
20. Bake until crust is golden brown, about 10 minutes more.
21. Use a wide spatula to lift to check bottom of crust; if its still soft, bake 3 to 5 minutes more.
22. Arrange soft cheese over top.
23. Using a large offset spatula, slide tart onto a wire rack; let cool slightly.
24. Cut crosswise into pieces; serve warm or at room temperature.
25. Tart can be kept at room temperature up to 1 hour before serving.

leeks, unsalted butter, extravirgin olive oil, coarse salt, thyme, pastry, egg, nicoise olives, daffinois

Taken from www.epicurious.com/recipes/food/views/leek-and-olive-tart-389806 (may not work)