Leek and Goat Cheese Puff Pastry Tart

I am feeling rather lazy in the kitchen these days.  The thought of a gourmet meal each night does sound dreamy…when someone else washes the dishes or does the actual cooking.  A lot of planning and thought goes into fancy meals.  Lately I’m just not up for it, especially because, why cook when you have millions and billions of fantastic restaurants in nyc?!?! On another note there is something rewarding when cooking, its the same feeling I have when creating anything.  I did find a solution to all of this! I happened to find a great recipe that doesn't trash the kitchen and still has the gourmet kick!

Enter your friends: frozen puff pastry, cream cheese, goat cheese, and leeks.

Leek and Goat Cheese Tart

1 sheet puff pastry (I like Pepperidge Farms)
3 leeks, sliced–white and light green parts only
2 Tbsp. butter, canola, or olive oil (your choice)
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 or oil 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.

(thanks to Cafe Johnsonia for the recipe :)