1 pastry puff sheet, rolled thin
1/4 c milk
3-4 oz crumbled goat cheese
3 T grated parmesan cheese
1/4 c basil leaves, roughly chopped
1 t salt
1/2 t pepper
1 T olive oil
2 garlic cloves, minced
2 leeks (white and green parts only), chopped
2 tomatoes, sliced thin
Preheat oven to 350F. In a 9 1/2” tart pan, press pastry sheet firmly into bottom and edges. Trim and discard excess. Pierce all over with a fork and place in freezer, 5-7 minutes. Transfer to oven and bake 5 minutes. Set aside.
In a large bowl, beat eggs with milk. Stir in goat cheese, parmesan, basil, salt and pepper, and set aside. In a medium saucepan, heat olive oil over medium-high heat. Add garlic and leeks, and sauté 5-7 minutes, until garlic in golden brown. Transfer to bowl with eggs and stir well. Pour mixture into pre-baked pastry puff. Lay tomato slices on top.
Place in oven and bake 35 minutes, until top puffs and begins to brown. Transfer to counter and allow to cool. Press bottom of tart pan up, releasing sides and place on a flat surface. Cut into wedges to serve.
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