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Tomato and Goat Cheese Tart with Leeks

Teenie Notes
Tomato and Goat Cheese Tart with Leeks
Ingredients and method modified from MarthaStewart.com
Ingredients

All-purpose flour for rolling
1 sheet puff pastry, thawed

1 tablespoon low-fat sour cream
1 teaspoon grainy mustard
Coarse salt and freshly ground pepper

1 large leek, white and green part only
1 tablespoon unsalted butter

3/4 – 1 pound grape or cherry tomatoes, halved OR other larger tomatoes sliced to 1/4-inch thick

2 1/2 ounces fresh goat cheese, crumbled
fresh thyme

Directions

Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

Roll out puff pastry to an approximate 12-inch square, using the all-purpose flour as needed on your working surface. Transfer the rolled out pastry to the prepared parchment lined baking sheet.

In a small bowl, combine the sour cream, mustard and salt/pepper to taste. Spread the sour cream mixture evenly over pastry (use fingertips or pastry brush). Fold over the edges of pastry about 1/2-inch on all four sides and press down to seal. Refrigerate for about 10 minutes while you prepare the leeks.

Prepare Leeks
Halve leek lengthwise and slice 1/4-inch thick. Place sliced leeks in a bowl of cold water and distribute leeks in the water to break up the slices. The grit and dirt should drop to the bottom of the bowl and the leeks will float to the surface. Drain leeks in a colander and rinse away any remaining debris. Pat dry.

In a large skillet, melt butter over medium-high heat. Add leeks and season with salt and pepper. Cook, stirring frequently until soft, about 3 minutes. Reduce heat and continue cooking and stirring frequently another 5 minutes until the leeks are very soft and starting to look translucent.

Arrange leeks evenly over sour cream mixture on pastry. Top with tomatoes and season with pepper. Bake until pastry is golden brown and crisp, about 25-35 minutes (rotate pan half-way through baking time). Let the pastry cool slightly before topping with goat cheese and sprinkling with thyme (or fresh basil). Cut into squares. Serve warm or at room temperature.

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