- 1 refrigerated pie crust
- 1 Tbsp. olive oil
- 2 large leeks, trimmed of dark green end and sliced (4 cups)
- 1 can (14 oz.) quartered artichokes, drained
- 3/4 tsp. dried tarragon
- 1/4 tsp. salt
- 1/8 tsp. red (cayenne) pepper
- 6 oz. Monsieur Fromage, rind removed
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- Preheat oven to 400°F. Let pie crust stand at room temperature for 15 minutes.
- Heat medium non-stick skillet over medium heat. Add oil and leeks; cook, stirring occasionally until softened, 6 minutes. Stir in artichokes, tarragon, salt and red pepper. Cook until leeks are tender, stirring occasionally for 6 minutes. Set aside to cool.
- Lightly flour the center of a large non-sided baking sheet. Unroll pastry and place in center of sheet. Roll to a 13" circle. Set aside about 2 oz. of the cheese for topping. Thinly slice off bits of remaining cheese and dot over crust, leaving 11/2" border. Spoon cooled leek mixture on top of cheese and spread level. Gently fold border of dough over filling, gradually pleating as you fold.
- Bake at 400°F until pastry is golden brown, about 22-25 minutes. Cool pan on rack for 5 minutes. Dot with remaining cheese and cool 5 minutes more. Cut into wedges and serve warm.
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