Leek Tart with Green Olive Tapenade
Tarte aux Poireaux et Tapenade

Makes 6 servings

Ingredients

• puff pastry (to keep with the simple theme of this site, I use packaged puff pastry)
• 4 to 5 leeks (if they are large you many need fewer)
• 2 tablespoons olive oil
• 1/2 teaspoon dried thyme
• salt and pepper
• 1/3 cup white wine
• 1 small (3 1/2 ounce) jar of green olive tapenade (if you can't find green tapenade, black olive tapenade will work as well)
• 1 "log" of fresh goat cheese (about 8 ounces), cut in 1/4 inch thick rounds

Directions

1. Roll out the puff pastry into the shape you wish. Roll up the sides slightly and prick the bottom in a dozen places with a fork. Cook for 10 minutes at 400° F on a non-stick baking sheet. Remove from oven and cool.
2. Meanwhile, cut the roots and the greens off of the leeks. Slice the white part in 1/4 inch rounds. Steam them for 5 minutes (you can do this in the microwave if you wish).
3. Heat the oil in a frying pan on medium heat and add the leeks, thyme, and salt and pepper. Cook for 5 minutes. Add the wine and simmer just until the wine evaporates.
4. To construct the tart: spread the tapenade on the cooked pastry. Cover with the leeks and then evenly with the goat cheese.
5. Bake for 15 minutes at 400°F or until the cheese has melted and started to brown on top.