Isn't this gorgeous? This is a modified Martha recipe, and you can pretty much do whatever you want with it as well.
- 1 sheet frozen puff pastry, thawed
- 1 T. sour cream
- 1 t. grainy mustard (I like Inglehoffer)
- 2 large leeks, white and green parts only
- 1 T. unsalted butter
- 3/4 lb of your favorite kind of tomatoes, sliced/halved if preferred
- 2 ounces fresh goat cheese, mozzarella, or your fave
- 2 t. fresh thyme or basil
Preheat oven to 400. On a floured work surface, roll puff pastry to a twelve inch square and transfer to a baking sheet lined with parchment paper. In a small bowl, combine sour cream and mustard and season with salt and pepper. Spread this mixture evenly over the pastry. Fold a half inch border on all sides and press the edges to seal. Refrigerate ten minutes.
Meanwhile, cut the leeks in half and rinse thoroughly. Pat dry and slice into 1/4 inch pieces. In a large skillet, melt butter over medium and cook leeks with salt and pepper, until soft. Reduce heat slightly and continue to cook until very soft, about five more minutes. Arrange the leeks evenly over the pastry. Top with tomatoes and bake about half an hour, until the pastry is golden and crisp. Top with desired cheese(s) and herbs before cutting into squares.
A few notes:
- To make with bacon, like I did above, cook four to five slices of bacon until crisp. Cut or crumble over dough before putting into oven.
- If using cherry tomatoes, I would suggest cutting them into smaller pieces. Sliced tomatoes might work better.
- You can make this as simple as you want, but don't omit the sour cream or leeks, because they help keep the crust crispy. You can substitute caramelized onions for leeks.