i promised you tarts and i will provide. better late than never. i thought ahead and wrote the recipe out before assembling these, so now the only thing left is consumption. just...make this. i also highly recommend allowing yourself a spoonful of leeks, bacon and goat cheese to savor while you prepare your tarts. cook's reward. and you get the corner piece--the one with the extra large crumble of oven-kissed goat cheese. enjoy.
goat cheese & leek tart with bacon & arugula
(serves 4 - 6 as a starter)
1 sheet frozen puff pastry, dethawed overnight in the fridge
2 cups thinly sliced leeks, white and light green parts only, rinsed and patted dry
3 tablespoons olive oil
1/2 cup shredded provolone or gruyere cheese
5 ounces fresh goat cheese, in large crumbles
3 slices applewood smoked bacon, chopped into 1/4 inch dice, cooked and drained on a paper towel
2 teaspoons thyme leaves
3 ounces baby arugula (about 1 packed cup)
kosher salt & pepper
cut the sheet of puff pastry in half and place each half on a parhment lined baking sheet. fold each edge over by about 1/2 an inch to create a crust.
heat the three tablsepoons of olive oil in a large skillet over medium heat. add the leeks and a finger twist of salt and stir to coat all the leeks in the oil. cook, continuing to stir from time to time, until the leeks shrink in size and begin to turn golden, about 15 - 20 minutes. adjust the heat if necessary so the leeks do not burn. as soon as they are meltingly soft, remove from heat to a bowl. cool to room temperature.
preheat oven to 400. sprinkle the shredded provolone or gruyere over the puff pastry evenly. follow by dolloping teaspoonfuls of leeks over the cheese, following with the bacon, goat cheese, and thyme. bake for 20 - 25 minutes, until puffed and golden brown all over. immediately sprinkle the arugula over the tarts when they come out of the oven. cut into squares and serve immediately.
notes
* leftover tart is delicious warmed in a toaster oven
* i always make it a point to make extra caramelized leeks. they are delicious on salads and in sandwiches and eggs
a tart just prior to hitting the oven