Leek, Artichoke & Feta Tart

• butter↗2 tablespoons
• chopped leeks (white part only)2 cups
• marinated artichokes (drained and sliced)1 ounce
• garlic cloves, minced↗3
• salt and pepper
• puff pastry (thawed)↗0.5 g
• large egg↗1
• feta cheese (crumbled)↗1 cup
• havarti cheese (shredded)↗1 cup
• parmesan cheese, grated↗1⁄2 cup
• fresh dill, finely chopped↗1 tablespoon
• pine nuts, toasted↗1⁄4 cup
• fresh dill, roughly chopped (garnish)↗2 tablespoons

Step-by-step instructions

1. 1

   Set oven at 400°F.

2. 2

   Melt butter in a medium saucepan.

3. 3

   Add leeks, and cook covered for 15 minutes (stirring occasionally).

4. 4

   Stir in artichokes and garlic. Cook uncovered 5 minutes. Season with salt & pepper to taste. Add 1 tbsp dill; set aside.

5. 5

   On floured board roll out puff pastry to 11 or 12-inch square.

6. 6

   Gently slide onto Silpat or parchment paper and carefully put on baking sheet.

7. 7

   Roll up edges about 1 inch to form edge.

8. 8

   Beat egg with 2 tsp water and brush all over pastry.

9. 9

   Prick bottom all over with fork and bake 15 minutes.

10. 10

    Spread leek mixture over crust.

11. 11

    Mix cheeses together and sprinkle over top.

12. 12

    Sprinkle with pine nuts.

13. 13

    Bake 10 minutes.

14. 14

    Garnish with 2 Tbsp fresh dill roughly chopped.