You’ve heard of leeks combined with potatoes to make a tasty soup. Would you have thought of combining leeks, green onions and goat cheese (Chèvre), and then using puff pastry to bring it all together? Puff pastry makes this tart easy to prepare and beautiful to serve as a dinner appetizer or as a main dish at lunchtime.
2 sheets frozen puff pastry (thawed)
1 large egg
1 tablespoon milk
8 ounces soft herbed Chèvre cheese
2 tablespoons extra virgin olive oil
4 leeks (slice off the root end and the dark-green tops)
2 green onions (sliced thin)
Salt and pepper to taste
Preheat oven to 425 degrees.
Cut puff pastry sheets in half lengthwise. Cut ¼-inch-wide strips off the side of each piece, resulting in 8 long strips and 8 short strips. Beat egg and milk together to form a wash. Brush a ¼ 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 and place tarts in refrigerator to keep the pastry dough chilled.
Heat olive oil in a skillet on medium high heat. Thinly slice leeks. Add leeks and green onions and sauté until tender, about 5 minutes. Cool to room temperature. Remove tarts and spread cheese evenly on the bottom of each tart. Place leek mixture on top of cheese. Brush pastry with remaining egg wash and place on baking sheet.
Bake for 18 – 20 minutes or until golden brown. Slice and serve warm with a cold, crisp white wine.