Balsamic Tomato Tart With Caramelized Leeks And Goat Cheese

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Balsamic Tomato Tart With Caramelized Leeks And Goat Cheese

This delicious combination of caramelized leeks with a creamy goat cheese and the tangy tomato over a fluffy pastry tart make a perfect appetizer or lunch.

Prep Time15

Cook Time25

Total Time40

Course: Appetizer, Main Course

Servings:

Calories: 661kcal

Author: Rose

Equipment

large baking sheet
large skillet

Ingredients

1 sheet of puff pastry
1 egg, beaten
2 tablespoons extra virgin olive oil (I use Greek Chrisopigi olive oil)
1 leek, sliced
2 clove garlic, minced
8 oz gourmet cherry tomatoes (2 cups)
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
3 tablespoons basil, chopped
¼ teaspoon Himalayan salt
1 cup goat cheese, softened
pinch of pepper
¼ cup parsley, chopped

Instructions

Preheat oven to 400°F. Line a baking sheet with parchment paper. Roll out the pastry and place it on the lined baking sheet. Cut into 4 sections. Using a sharp knife, score the pastry, about 1 inch (2.5 cm) in from the edge. Then fold over about half the measurement to create a height on the edges. If you prefer, you can leave the edges scored without folding. Brush with egg wash over the edges and center of the tarts, then poke holes with a fork. Bake for 10-12 minutes until it’s lightly golden. Remove and set aside to cool.
In a large skillet, over medium heat, add 2 tablespoons of olive oil and then add leeks and sauté for 6-8 minutes until softened and starts to caramelize, a golden colour. Add garlic for the last 30 minutes, long enough to release the aroma. Set aside.
In a medium bowl, add the tomatoes, olive oil, balsamic vinegar, basil, salt and pepper. Stir to combine and set aside.
Spread the caramelized leek and garlic over each tart section. Add large dollops of goat cheese and then gently press the tomatoes into the cheese, and drizzle any remaining olive oil and balsamic vinegar mixture left in the bowl over each tart section.
Bake until the pastry has risen, turned golden brown, and the tomatoes are softened and started to burst, for approximately 25 minutes.
Remove from the oven and if you prefer you can drizzle some more olive oil and balsamic vinegar over each tart. Garnish with parsley. Serve with arugula or salad.

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