Roasted Leek and Goat Cheese Tart

     leek

Ingredients

• 5 cups thinly sliced leeks (from 4 leeks)

• 2 tsp fresh thyme leaves, plus more for garnish

• 3 Tbsp extra-virgin olive oil

• 1 tsp kosher salt

• 1/4 tsp freshly ground black pepper

• 1 4-oz. log garlic-and-herb goat cheese, softened

• 1 tsp Dijon mustard

• 1 frozen puff pastry sheet (from a 17.3-oz. pkg.),  thawed and chilled

• All-purpose flour, for rolling

• 1 large egg, beaten

• Lemon zest, for garnish

Directions

1. Preheat oven and prepare baking sheets:

   Preheat oven to 375°F. Line 2 large rimmed baking sheets with parchment paper. Place leeks and thyme on 1 baking sheet; drizzle with oil and season with salt and pepper. Toss gently.

2. Bake the leeks:

   Bake until leeks are tender and lightly browned, 25 to 30 minutes, stirring gently after 15 minutes. Let cool for 15 minutes. Increase oven temperature to 400°F. 

3. Combine cheese and mustard:

   Meanwhile, stir together cheese and mustard in a small bowl. If mixture is crumbly, stir in 1 to 2 teaspoons oil.

4. Roll out puff pastry:

   Roll puff pastry sheet into a 13-by-11-inch rectangle on a floured work surface. Transfer to other prepared baking sheet. Using a fork, prick a 1-inch border around edges of pastry. Add a few pricks in center of pastry.

5. Add cheese mixture:

   Dollop cheese mixture inside scored border; use a spatula to spread mixture across entire pastry inside border. 

6. Bake the tart:

   Spoon leek mixture over cheese. Lightly drizzle with oil and brush border of tart with egg. Bake until pastry is puffed, golden, and cooked through, about 25 minutes. 

7. Garnish and serve:

   Top with lemon zest, thyme leaves, and pepper. Let cool for 10 minutes. Cut into squares and serve warm or at room temperature. 

Recipe Variations

• Use rosemary instead of thyme.
• Add crushed red pepper to the leek mixture for a touch of heat.
• Swap in Boursin for the goat cheese.
• Stir some Parmesan cheese into the goat cheese mixture for a savory boost.

 

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