Puff pastry is the secret to simple, yet impressive hors d’oeuvres. But these are especially impressive, since they contain baked Le Chevrot: a standout goat cheese from the Celles-sur-Belle village in western France.
Le Chevrot has an edible wrinkled rind and a lusciously creamy center. It reacts particularly well to heat: as it warms, the nutty rind contains the softened cream line, which adds texture and earthy flavors to the opaque tart center. The herbs and leeks of this recipe support the flavor of the cheese without overshadowing it. Drizzle with honey, arrange delicately on a platter, and prepare for some very satisfied guests.
Recipe by Alexandra Shytsman at The New Baguette
Ingredients
1. Puff pastry (according to package directions)
2. 3 leeks, white and light green parts only, thinly sliced
3. Water (for washing leeks)
4. 1 tablespoon olive oil
5. 1 tablespoon butter
6. 1 teaspoon Herbes de Provence
7. Salt (to taste)
8. Pepper (to taste)
9. Cheese slices (enough to top each tartlet, about 12 slices)
10. Honey (for drizzling)
Directions
1. Thaw the puff pastry according to package directions.
2. Preheat the oven to 400ºF and line a baking sheet with parchment paper. Set aside.
3. Fill a large bowl with water and add the sliced leeks. Swirl the water with your hands and lift the leeks out of the water, letting the dirt fall to the bottom of the bowl. Then, replace the water and wash the leeks again until no more dirt remains.
4. Heat the oil and butter in a large skillet over medium-low heat, before adding the leeks, the Herbes de Provence, the salt, and pepper. Toss to combine, cover tightly with a lid, and cook for about 5 minutes, until the leeks are softened. Remove the lid and continue cooking for 7 to 10 minutes, while stirring occasionally, until the leeks are lightly golden.
5. Unfold the puff pastry onto a lightly floured surface and roll it out until it is about 1 inch longer on both sides. Cut into 12 squares and place the squares on the prepared baking sheet. Place about a tablespoon of the leeks on each dough square. Top each square with a slice of cheese. Bake for about 15 minutes, until the puff pastry is golden brown.
6. Transfer the tartlets to a serving platter and drizzle lightly with the honey. Serve warm.
