pat's Recipe

Leek and Onion Tart with Herb Chevre

Category: Tarts

makes 4(4x12-inch)tarts

2 sheets frozen puff pastry, thawed in fridge
1 large egg, slightly beaten with 1 Tbsp
milk
8 ounces soft goat cheese
4 Tablespoons fresh thyme leaves or chives, divided, plus more for garnish
2 Tablespoons olive oil
4 leeks, rinsed, drained and thinly sliced
2 green onions, thinly sliced
sea salt, to taste
freshly ground pepper, to taste

Preheat oven to 425 degrees. Cut puff pastry in half lengthwise. Cut 1/4 inch-wide strips off over side of each piece, resulting in 8 long strips and 8 short. Brush a 1/4-inch-wide border on the 4 larger bases with egg wash, and place cut pastry strips on top to form a raised edge. Press gently to adhere. Chill pastry.
Mix goat cheese with half the herbs in a small bowl until soft and creamy. Spread evenly in the bottom of each tart, and chill.
Heat olive oil in a skillet, and add leek and green onions. Saute until tender and translucent, about 5 minutes. Cool to room temperature.
Place leek mixture on goat cheese down the center of each tart. Sprinkle with remaining herbs, and place on a baking sheet. Brush pastry edges with remaining egg wash and bake 18-20 minutes or until pastry is golden brown and puffs. Slice and serve warm or at room temp.