Spring Vegetable and Prosciutto Tart

This goes well with Pinot Grigio.

Ingredients:
1 leek, white and light green parts only, cut into 1/4-inch slices
3 small white or red potatoes (about 4 ounces), cut into 1/8 slices
1 sheet (half of a 17.3 ounce package) puff pastry, thawed
1 1/4 cups shredded Gruyere cheese (about 4 ounces), divided
4 ounces frozen artichoke hearts, thawed and quartered lengthwise (almost 1 cup)
2 thin slices prosciutto (about 1 ounce), cut into 1/4-inch strips
1 1/2 teaspoons chopped flat-leaf parsley
1 1/2 teaspoons chopped fresh mint, tarragon, or in combination
1 lemon wedge

Bring a medium saucepan of well-salted water (1 tablespoon of coarse kosher salt per quart) to a boil over medium-high heat. Add the leeks and cook until tender, 1 to 2 minutes.

Remove the leeks with a slotted spoon and place on a paper towel-lined plate.

Add the potatoes to the boiling water and cook until tender, 2 to 3 minutes. Drain. Set the potatoes and leeks aside. [You can prepare the leeks and potatoes up to 2 days in advance, storing them covered in the refrigerator. Return to room temperature before proceeding.]

Line a baking sheet with parchment. On a floured surface, roll out the puff pastry to a 10-inch square. Transfer to the prepared baking sheet. Using a fork, pierce the pastry all over. Place the baking sheet in the refrigerator for at least 20 minutes. [You can refrigerate the pastry, covered, for up to a day.]

Preheat oven to 400 degrees F.

Sprinkle about 3/4 cup of the cheese on the pastry, leaving a 1-inch border. Arrange the potatoes, leeks, artichokes and prosciutto on top. Sprinkle with the remaining 1/2 cup cheee. Bake the tart until golden, about 25 minutes.

Just before serving, sprinkle the herbs and squeeze the lemon over the tart. Cut into pieces and serve warm or at room temperature.