Makes 8 appetizer-size servings.
Ingredients:
All-purpose flour, for work surface
1 sheet store-bought puff pastry (from a 17.3-ounce package), thawed
2 tablespoons unsalted butter
6 leeks (white and light-green parts), halved lengthwise and thinly sliced crosswise, rinsed well
1 teaspoon fresh thyme leaves
Sea salt and ground pepper, to taste
½ cup soft goat cheese
Preparation Instructions:
1. Preheat oven to 375 degrees.
2. Prepare crust: On a lightly floured work surface, roll pastry to a 10-by-14-inch rectangle. Halve lengthwise into two 5-by-14-inch rectangles. Transfer to a baking sheet lined with parchment paper. With a paring knife, lightly score each rectangle 1/2 inch from edges, creating a border; prick pastry inside border all over with a fork. Refrigerate for 15 minutes, then bake until golden brown, 18 to 20 minutes.
3. Meanwhile, prepare leeks: In a large skillet, heat butter over medium. Add leeks and thyme; season with salt and pepper and stir. Cook until lightly browned and softened, 5 minutes. Uncover and cook until tender, 5 to 7 minutes.
4. Spread goat cheese evenly over prepared crust; spoon leeks over goat cheese. Cut tarts into wedges, and serve.