Modes

Ingredients

• 1 package (2 sheets) puff pastry, defrosted
• 2 teaspoons Herbes de Provence
• 6 ounces Chèvre, softened
• 3 Tablespoons olive oil, divided
• 2 leeks (white and pale green parts only), thinly sliced — about 4 cups
• 3 garlic cloves, thinly slivered
• ¼ cup dry white wine
• 2 teaspoons fresh thyme leaves
• 1 teaspoon salt, divided
• freshly ground black pepper, to taste
• ½ cup freshly grated Parmesan, divided
• 4–5 Roma tomatoes, cut into ¼-inch-thick slices (about 18 slices)
• 2 Tablespoons basil leaves, julienned

Instructions

Line 2 sheet pans with parchment paper.

Working with one sheet of puff pastry at a time on a lightly floured surface, roll it gently to even out the folds. Cut the pastry into 9 squares (about 3½ x 3½ inches) and place them on a lined sheet pan. Using a sharp paring knife, score a ¼-inch-wide border around each square. Prick the pastry inside the scored border with a fork and refrigerate until ready to assemble. Repeat with the second sheet of pastry.

In a small bowl, combine the dried herbs with 1 Tablespoon of hot water and let steep for 5 minutes. Add the Chèvre and mix well. Set aside.

Meanwhile, heat 2 Tablespoons of olive oil in a sauté pan over medium heat. Add the leeks and garlic and cook, stirring frequently, for 15 to 18 minutes, until the leeks are softened and the pan is nearly dry. Deglaze with the white wine, add the thyme, and continue to cook for another 10 minutes, until the leeks are lightly browned. Season with ½ teaspoon salt and ¼ teaspoon freshly ground black pepper, or to taste. Remove from heat and set aside.

Place oven racks in positions 2 and 4, and preheat the Wolf oven to 400°F on Convection.

Remove the pastry squares from the refrigerator. Sprinkle about half of the grated Parmesan evenly over each square, staying within the scored borders. Spoon the leek mixture over the cheese, then top with the Chèvre mixture. Place a tomato slice in the center of each tart.

Brush the tomato lightly with the remaining olive oil and sprinkle with the julienned basil, the remaining ½ teaspoon salt, and freshly ground black pepper to taste. Top with the remaining grated Parmesan.

Bake for 16 to 18 minutes, or until the pastry is golden brown. Serve warm or at room temperature.