Reviewed: Apr. 23, 2012

Really good, Mine was a little messy!

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Reviewer:

Sian

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Calgary, Alberta, Canada

Reviewed: Feb. 25, 2012

Made this tonight..used some suggestions from reviews. Sauteed the leeks with garlic and salt. Layered that on top of the cheese, then added a layer of fresh goat cheese. I caramelized one onion, added that on top w/dried thyme and oregano. Tomatoes and parmesan on top. It was very good and filling.

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Reviewer:

Aljameela

Reviewed: Sep. 28, 2011

Delicious!! Great way to use up abundence of tomatoes. Definitely will make this one again.

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Reviewer:

goodiecook

Reviewed: Aug. 21, 2011

These are a big hit at every party! I don't use nearly as many tomatoes as the recipe calls for (probably 1 per tart) and I add a little basil.

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Reviewer:

CASTOUT

Cooking Level: Intermediate

Living In: Round Rock, Texas, USA

Reviewed: Mar. 28, 2011

Exceptional! Extremely simple yet elegant looking enough for guests. We loved it (although, since I didn't have pie crust I had to substitute refrigerated crescent rolls).

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Reviewer:

GrannyGamer

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Cooking Level: Intermediate

Home Town: Keizer, Oregon, USA

Reviewed: Oct. 2, 2010

quite a let down. no depth of flavor. i even used real garlic and cooked it down with the leeks in a bit of olive oil and finished it with fresh basil once cooked. will not make this again. looks pretty though.

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Reviewer:

Ali

Reviewed: Sep. 6, 2010

Excellent recipe. Easily adaptable to whatever cheeses you have or like. I used extra spices and fresh basil with cheddar and a blend of cheeses. I also used large tomatoes and leeks from our garden. My leeks were not large as the ones typically in the store and there was no need to pre-cook/saute. Everyone at our labor day BBQ loved it. As a vegetarian with loads of garden vegetables, I'll make this again and again, with different spices/cheeses for variety.

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Reviewer:

AEMAZA

Cooking Level: Expert

Home Town: Elkland, Pennsylvania, USA

Living In: Osceola, Pennsylvania, USA

Reviewed: Aug. 24, 2010

I didnt know this was going to be so good! I had never cooked with leeks so this was a new experience. A friend told me I needed to soak the leeks in water after cutting. Apparently leeks are known to collect dirt within, so soaking will get the grit out. The tart turned out to taste like pizza, very flavorful! Was enjoyed by all.

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Reviewer:

tukami

Reviewed: Apr. 11, 2010

Thee are really yummy! I used frozen puff pastry (1 sheet, cut into 4 squares and pricked centers so they wouldn't puff too much) and sharp provolone instead of gruyere. Picky boyfrind said they were great! I also waited till last 5 min to add mozzarella. Thank you!

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Reviewer:

ramblinbetty

Reviewed: Dec. 16, 2009

I wasn't sure about this recipe until we tasted the results. It was great!! Even my 17 yr old grandson who is a very picky eater raved about them. Thanks for sharing!

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