Gorgonzola Leek Tart

  • Prep Time: 20 minutes
  • Cook Time: 23 minutes
  • Total Time: 43 minutes
  • Yield: 2 tarts, enough appetizer for 4 people or a light supper for 2 1x
  • Category: Appetizer
  • Method: Stovetop and Oven
  • Cuisine: French


  • 4 tablespoons butter
  • One leek, rinsed well, halved and sliced thinly
  • 1 sheet frozen puff pastry, thawed
  • 1/2 cup honey
  • 1/2 to 3/4 cup crumbled Gorgonzola or other blue cheese, crumbled
  • Freshly ground pepper
  • Fresh thyme for garnish


  1. Melt butter over medium heat and saute leeks until soft, about 8 minutes. Set aside.
  2. Preheat over to 400. Roll out puff pastry to a 12×10 inch rectangle, and then cut in half length-wise to make two 12 x 5 inch rectangles. Cut about halfway through the dough about 1/2 inch edge all the way around to form a border. Transfer the dough to a parchment-lined cookie sheet.
  3. Heat the honey in the microwave until liquid, about 15 seconds. Divide between the two pieces of dough and spread to the edges.
  4. Scatter the leeks and cheese evenly between each tart. If you have any pan drippings from the leeks, drizzle that on top as well. Grind fresh pepper over each tart.
  5. Bake until golden, about 15-20 minutes. Cool about 5 minutes, cut into triangles (a pizza cutter works great for this), scatter fresh thyme over the top and serve!