Ingredients: |
Ingredients: 2 sheets frozen puff pastry, thawed
1 T. sour cream
1 heaping T. grainy mustard
Coarse salt and ground pepper
2 large leeks, white and light-green parts only
1 T. unsalted butter
3/4 lb. grape and cherry tomatoes, halved if large,
or plum or beefsteak tomatoes, sliced 1/4 " thick, or a combination
lots of goat cheese sliced (chunky sliced)
2 teaspoons fresh thyme or basil leaves
Drizzle with olive oil
1 egg with a little water
honey
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Directions: |
Directions:Preheat oven to 425ºF. On a lightly floured work surface, roll out puff pastry to a 12-inch square; transfer to a parchment-lined baking sheet. I actually took two and made it a larger pie, so that I had more room to fold over the edges and envelope the tart and had more crust part. In a small bowl, stir together sour cream and mustard and season with salt and pepper. Spread sour cream mixture evenly over bottom of pastry-don't be shy. Fold over 1/2 " border on all sides and press edges to seal. Refrigerate for 10 minutes.
Meanwhile, halve leeks lengthwise, rise thoroughly, pat dry, and slice 1/4"thick. In a large skillet, melt butter over medium-high. Add leeks, season with salt and pepper and cook stirring frequently until soft about 3 minutes. Reduce heat to medium and cook, stirring frequently until leeks are very soft, 5-10 minutes. Arrange leeks evenly over sour cream mixture on pastry. Top with tomatoes and season with salt and pepper. Add slices of goat cheese and herbs. Drizzle with a bit of olive oil. Drizzle with honey. Take egg wash and brush over the exposed crust and edges. Bake until pastry is golden brown and crisp and the goat cheese is browned slightly, 20-30 minutes. Let cool slightly |
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