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Tomato and Goat Cheese Tart

Serve this savory tart as a side dish or cut into little squares as an hors d'oeuvre. A layer of sour cream and mustard topped with sauteed leeks prevents the crust from getting soggy under juicy tomatoes.

  • prep: 30 mins
    total time: 55 mins
  • yield: Makes one 12-inch tart

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Ingredients

  • All-purpose flour, for rolling
  • 1 sheet frozen puff pastry, thawed
  • 1 tablespoon sour cream
  • 1 teaspoon grainy mustard
  • Coarse salt and ground pepper
  • 2 large leeks, white and light-green parts only
  • 1 tablespoon unsalted butter
  • 3/4 pound grape or cherry tomatoes, halved if large, or plum or beefsteak tomatoes, sliced 1/4 inch thick, or a combination
  • 2 ounces fresh goat cheese, crumbled
  • 2 teaspoons fresh thyme or basil leaves

Cook's Note

You can substitute caramelized onions for the leeks.

Directions

  1. Step 1

    Preheat oven to 400 degrees. On a lightly floured work surface, roll out puff pastry to a 12-inch square; transfer to a parchment-lined baking sheet. In a small bowl, stir together sour cream and mustard and season with salt and pepper. Spread sour cream mixture evenly over pastry. Fold over 1/2-inch border on all sides and press edges to seal. Refrigerate 10 minutes.

  2. Step 2

    Meanwhile, halve leeks lengthwise; rinse thoroughly, pat dry, and slice 1/4-inch thick. In a large skillet, melt butter over medium-high. Add leeks, season with salt and pepper, and cook, stirring frequently, until soft, 3 minutes. Reduce heat to medium and cook, stirring frequently, until leeks are very soft, 5 minutes. Arrange leeks evenly over sour cream mixture on pastry. Top with tomatoes and season with salt and pepper. Bake until pastry is golden brown and crisp, 25 minutes. Let cool slightly. Top with goat cheese and herbs before cutting into squares. Serve warm or at room temperature.

Source
Everyday Food, September 2010

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Reviews (4)

  • clemalobo 24 Aug, 2012

    I made this today, very easy very tasty. Delicious!!!

  • clemalobo 24 Aug, 2012

    I made this today, very easy very tasty. Delicious!!!

  • LAKR62 23 Aug, 2012

    Perfect!!! I used Heirloom tomatoes, basil, leeks from my garden -- perfect storm of good flavors! Vt. Butter and Cheese Creamery goat cheese to top off....

  • Teresa Edens 7 Aug, 2012

    This recipe is to die for!!! Saw it in EF last summer and have prepared this many times. We included it in our recipe tasting for our Master GardenerTomato Fiesta. It is so flexible. If you don't have cherry tomatoes, use any smaller variety and slice them thick. Good hot or room temp. Making it next week for a TF meeting. Now I don't have to look it up ! :)