Tomato Cheese Tart with Sautéed Leeks & Fennel

Try making this Tomato Cheese Tart for your next dinner party! Our creamy 1 Year Aged Cheddar, sweet and savory caramelized veggies, vibrant summer tomatoes, and aromatic basil play well together atop a crispy puff pastry base. It's simple, but doesn't skimp on flavor and feels fancy enough to impress at any gathering. Make it before tomato season is over!

What You Need:

• One large leek, thinly sliced

• One bulb fennel, thinly sliced

• 1.5 tablespoons and 1 tablespoon butter

• 1 sheet puff pastry

• 1 pint cherry or grape tomatoes, halved

• 1 Year Aged Cheddar, 3oz shredded

• Basil

Directions:

1. Preheat oven to 375°F.

2. In a pan over medium heat add one and a half tablespoons of butter and melt. Just before the butter begins to brown, add leeks, fennel and a pinch of salt. Stir and cover. Reduce heat to low/medium low. Cook until soft and caramelized, stirring occasionally.

3. To a sheet pan add baking parchment paper and dust with flour. Add your puff pastry sheet and brush with the remaining tablespoon of melted butter. Top with the sautéed leek and fennel followed by the cheese and tomatoes, leaving room for your desired amount of crust at the edges.

4. Place in the oven and bake for 45 minutes, or until the puff pastry is fully baked.

5. Remove from the oven. Season with salt, cracked black pepper, and fresh basil. Enjoy!