Tomato and Goat cheese tart

By taniaf

per serv: 71 cal

Ingredients

• flour
• 1 sheet frozen puff pastry, thawed
• 1 tbsp sour cream
• 1 tsp mustard
• salt and pepper
• 2 leeks, white and light green parts only
• 1 tbsp butter
• 3/4 pound grape or cherry tomatoes, halved
• 2 oz fresh goat cheese, crumbled
• 2 tsp thyme or basil

Preparation

Step 1

Preheat oven to 400. On a floured surface, roll out puff pastry to 12 inch square. Transfer to a parchment lined baking sheet. In a small bowl, stir together sour cream and mustard, season with salt and pepper. Spread mixture evenly over pastry. Fold over 1/2 inch border on all sides and press edges to seal. Chill 10 minutes.
Halve leeks lengthwise, rinse thoroughly, pat dry, slice 1/4 inch thick. In a large skillet, melt butter over medium Add leeks, season with salt and pepper, and cook, stirring until soft, 3 minutes. Reduce heat and cook, stirring, until very soft, 5 more minutes. Arrange leeks evenly over sour cream mix on pastry. Top with tomatoes and season with salt and pepper. Bake until golden brown, 25 minutes. Let cool slightly. Top with goat cheese and herbs before cutting into squares.