For tonight’s supper I’ve prepared a leek and goats cheese tart to be served with a green salad. Rory helped make it and enjoyed licking the spatula afterwards.
Leek and Goat Cheese Tart
1 sheet puff pastry
3 leeks, sliced
2 Tbsp. butter
1/4 tsp. sea salt
4 oz. cream cheese
4 oz. goat cheese
1/4 tsp each: dried thyme, rosemary, savory
freshly ground black pepper
Preheat oven to 425 degrees. Roll out puff pastry and place on a parchment lined baking sheet. Bake pastry for 20 minutes, or until puffed and golden. Remove from oven and press down lightly on the top of the pasty with a spatula to release the air.
Meanwhile, heat a large skillet over medium-high heat and add the butter to the pan. Add the leeks and sprinkle with sea salt; saute until they soften and start to take on a bit of golden color. Set aside until ready to use.
In a medium bowl, beat the cream and goat cheese, herbs and black pepper on low until well mixed. (It will be a little “crumbly” in texture, not smooth and creamy. If you’d prefer smooth and creamy, add a bit of cream or milk and beat until smooth.)
Spread, or sprinkle, the cheese mixture evenly over the baked puff pasty. Top with the sauteed leeks. Lower the oven temperature to 350 degrees and bake the tart for an additional 20 minutes, or until the cheese has melted sufficiently.
Cut into squares and serve. Serves 4-6 as a side dish.