LEEK AND GRUYERE TART

All-purpose flour, for dusting
1/2 pound frozen puff pastry, thawed
FOR THE FILLING:
2 tablespoons extra-virgin olive oil
3 medium leeks, white and tender green—halved lengthwise, thinly sliced crosswise and rinsed well
1 teaspoon finely chopped thyme
Salt and freshly ground pepper
1/2 pound Gruyere cheese, coarsely shredded (2 cups)
3 ounces thinly sliced prosciutto

Preheat the oven to 475 degrees F.

On a lightly floured surface, roll out the pastry to a 13-inch square. Fold the corners in and lightly roll the pastry into a rough round. Transfer to a baking sheet; refrigerate.

In a large skillet, heat the olive oil until shimmering. Add the leeks and thyme, season with salt and pepper and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.

Sprinkle half of the cheese over the pastry, leaving a 1-inch border. Spread the leeks over the cheese. Cover with the prosciutto; sprinkle on the remaining cheese. Season with salt and pepper. Fold up the tart edge to form a rim.

Bake for 20 minutes, until golden and bubbling.

Blot any excess fat with a paper towel. Cut the tart into wedges.

Servings: 4
Source: Food and Wine Magazine