2015 is going to be the year of travel for A Zesty Bite. I’ve always had an insane amount of love for travel and I even lived in London for a brief time after college. Europe will always hold a special place in my heart.

In one week I will be sitting by the pool, sipping a fruity drink while attending a Click Retreat with 50 other amazing bloggers. Not sure how I talked my husband into this trip but months ago he gave me the go ahead and I never looked back. I’d like to say that I started a pre-cruise diet but come on that never happened. Clothes and swimsuits are the least of my worries when I’m rocking PALE WHITE legs. Don’t worry I’ve loaded up on tanning lotions so hopefully I will be a shade darker once I board and three shades darker when I leave.

I need some VITAMIN D.

For the past week or so I’ve been trying to come up with some fun recipes to start off the New Year before it’s cruise time. This leek, prosciutto and tomato tart just seemed like the perfect start for January. The fun thing about this tomato tart is you can have it for an appetizer or as the main meal.

ENJOY ~ Meagan

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Leek, Prosciutto and Tomato Tart

Yield: 4 slices

Prep Time: 6 minutes

Cook Time: 20 minutes

Total Time: 26 minutes

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Ingredients

• 1 puff pastry, thawed
• 1 tablespoon unsalted butter, melted
• olive oil
• 1/2 cup sliced leeks
• 2 ounces goat cheese
• 1 tomato, sliced
• 3 prosciutto slices

Instructions

Preheat oven to 400 degrees F.

Unfold the puff pastry and brush the top with melted butter.

Add a drizzle of olive oil to a saute pan and cook leeks for 4 minutes on low/medium heat.

Add crumbled goat cheese to the top of puff pastry.  Then follow it with tomato slices, leeks and prosciutto slices.  Bake for 18-20 minutes.

Did you make this recipe?

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