Creamy goat cheese, ripe roma tomatoes, and flaky puffed pastry are a winning combination in this savory tart recipe. Perfect for brunch or a light dinner.
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4
Author Lisa B.
Ingredients
1sheet of frozen puff pastrythawed
1 ½Tablespoonscream cheesesoftened
1 ½teaspoonscourse grain Dijon mustard
Kosher salt and freshly ground black pepper
2large leekswhite and green parts only, chopped
1Tablespoonunsalted butter
3/4poundsmall roma tomatoessliced 1/4-inch thick
2ouncesgoat or feta cheese
8 to 10small basil leaves
Instructions
Preheat oven to 400 degrees. On a lightly floured surface, roll out the puff pastry to slightly larger than 9 x 13. Transfer to a foil-lined cookie sheet.
In a small bowl, combine cream cheese and mustard. Spread mixture in a thin layer over puff pastry. Season puff pastry with salt and pepper. Fold pastry edges over to create a ½ -inch border. Place baking sheet in the refrigerator and chill pastry for 10 minutes.
Rinse leeks to remove sand and grit. Coursely chop the set to dry on a layer of paper towels. Melt butter over medium heat in a medium sauté pan or skillet. Add leaks and sauté until soft, about 6 minutes. In the meantime, blot tomato slices with paper towels to absorb some of the juice.
Remove pastry from the refrigerator. Spread cooked leeks over cream cheese mixture. Top with sliced tomatoes. Season with salt and pepper. Bake for approximately 20 minutes. Sprinkle goat cheese over tart and return to the oven for the last five minutes. Tart should be golden brown and crisp. Allow to cool slightly before garnishing with fresh basil leaves.