Reviewed: Sep. 19, 2009

If there were half stars I would have rated 3 1/2. My family said it was "fine" but nothing outstanding. They liked the pastry - which was homemade. There seemed to been a seasoning or herb missing to give it oomph. I sauteed the leeks, fresh garlic and a shallot in a bit of oil, just until wilted. Im glad I did that as I cant imagine the texture or taste without having done so.

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RUTHCOOPER

Cooking Level: Expert

Living In: Thornton, Ontario, Canada

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Reviewed: Sep. 16, 2009

Really tasty, and easy. Even my 6 year old ate them! I'm anxious to try them again with different ingredients.

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PAZZOBELLO

Cooking Level: Intermediate

Home Town: Cedar Rapids, Iowa, USA

Living In: Blaine, Minnesota, USA

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Reviewed: Sep. 12, 2009

This is was great! I will definitely make again, as the taste is wonderful. The only changes I made was to use swiss in the place of provolone and add fresh garlic along with garlic salt.

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ashleyenfrance

Cooking Level: Beginning

Home Town: Denver, Colorado, USA

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Reviewed: Jul. 7, 2009

This is a great way to use up leeks and tomatoes in the summer. It's a nice light meal. I would even add some finely chopped spinach and basil. Yum!

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Kelly Krocker

Cooking Level: Intermediate

Living In: North Massapequa, New York, USA

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Reviewed: Jun. 28, 2009

Delicious! I made the crust from scratch and used provolone and muenster.

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Laura

Cooking Level: Intermediate

Home Town: Jenks, Oklahoma, USA

Living In: Norman, Oklahoma, USA

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Reviewed: Jan. 24, 2009

This was FANTASTIC!! Made it exactly as written except I peeled the tomatoes (personal preference). Next time I might try Pillsbury pizza dough instead of the pie crust. Either way, it's a definite must-do-again! Thanks for the great recipe!!

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YankeesFan

Cooking Level: Expert

Living In: Long Island, New York, USA

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Reviewed: Jan. 17, 2009

This was a very tasty tart! I made my own pie crust, and didn't have provolone, so I used cheddar (the cheese I had) and mozarella. I will make again.

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Andij101

Cooking Level: Intermediate

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Reviewed: Dec. 28, 2008

I made this for a Christmas Eve buffet-style dinner, and it was a big hit! The flaky pie crust made a great base, and the combo of cheese, leeks and tomatoes was savory and flavorful. This gets extra credit for being super easy as well!

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RACHELWEEDEN

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Oct. 25, 2008

My first tart -- very excellent rich and savory -- perfect as is !!

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Susan

Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

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Reviewed: Apr. 7, 2008

Fantastic. I was skeptical of the leeks getting cooked, so sliced everything extra thin, and didn't add the Mozzarella until 5 minutes before pulling it out of the oven. It was great. Next time, I might add a bit more spices. Thanks for sharing!

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BONOGIRL

Cooking Level: Expert

Home Town: Sofia, Sofia City, Bulgaria

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Reviewed: Sep. 21, 2007

Amazingly good! I served this at a party and it was one of the first things to go.

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A Cup Of Deliciousness

Cooking Level: Expert

Home Town: Kirkland, Washington, USA

Living In: Puyallup, Washington, USA

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Reviewed: Apr. 9, 2007

I made this for us to take with us on our recent camping trip. The only change I made was to add some basil and oregano on top of the mozzarella. it satisfied some very hungry people when we'd finished setting up our tents. I also think it would be good at parties. Many Thanks.

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