Leek and Gruyère Tart
Ingredients
- All-purpose flour, for dusting
- 1/2 pound frozen puff pastry, thawed
- 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 Gruyère cheese, coarsely shredded (2 cups)
- 3 ounces thinly sliced prosciutto
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