Mountain Top Blue & Leek Tart

There’s something special about the combination of our lightly aged blue cheese (much milder than a roquefort) and salty prosciutto. Add some buttery leeks and you have perfection on earth.

Firefly Farms Seal
Leek Tart


  • All purpose four for dusting
  • ½ pound frozen puff pastry, thawed
  • 2 tablespoons extra virgin olive oil
  • 3 medium leeks, halved lengthwise then thinly sliced crosswise
  • 1 teaspoon thyme, finely chopped
  • Salt and freshly ground pepper
  • 1 MountainTop Bleu, cut into cubes or slices
  • 3 ounces thinly sliced proscuitto
  • Salt and pepper to taste


  1. Preheat oven to 475 degrees Fahrenheit. 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 onto a baking sheet. Fold up the tart edge to form a rim, poke holes in the pastry with a fork, and bake for 20 minutes, until golden brown. Remove from oven to cool and reduce heat to 300 degrees.
  2. 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.
  3. Spread half the cheese over the pastry. Spread the cooked leeks over the cheese. Cover with the prosciutto and cover with the remaining cheese. Season with salt and pepper. Bake for 5-10 minutes, until the cheese has just melted. Cut the tart into wedges and serve warm.
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