Serves 6 to 8 as an hors d’oeuvres
Leeks belong to the onion family and much like their round relatives, they get sweeter as they cook. These leek tartlets are a sophisticated yet easy hors d’oeuvres for your next cocktail party.
- 1 sheet of store-bought puff pastry
- ¾ pound leeks (about 6 small or 2 large leeks), white and pale green parts only, thinly sliced into half-moons
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- Pinch of Herbes de Provence
- ¼ teaspoon fine sea salt
- Freshly ground black pepper, to taste
- About 1 tablespoon all-purpose flour, for dusting
- One 7-ounce round of Le Chevrot, cut into 12 slices
- About 2 teaspoons runny honey
- Thaw the puff pastry according to package directions.
- Preheat the oven to 400ºF and line a baking sheet with parchment paper; set aside.
- 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.
- Heat the oil and butter in a large skillet over medium-low heat, before adding the leeks, Herbes de Provence, salt, and pepper. Toss to combine, cover tightly with a lid, and cook until the leeks are softened, about 5 minutes. Remove the lid and continue cooking, stirring occasionally, until the leeks are lightly golden, 7 to 10 minutes.
- 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 until the puff pastry is golden brown, about 15 minutes.
- Transfer the tartlets to a serving platter and drizzle lightly with the honey. Serve warm.