Tomato and Goat Cheese Tart

I found this one in a recent edition of Martha Stewart's Everyday Food magazine.  It looked tasty, so I decided to try it.  I made a couple of changes to the recipe and I think everyone really liked it.  I think next time instead of using frozen puff pastry dough, I might actually use my husband's recently found recipe for pizza dough.   Anyway, enjoy.  Our family certainly did.

Tomato and Goat Cheese Tart

1 sheet puff pastry dough, thawed
1 tbsp sour cream
1 tsp dijon mustard
salt and pepper to taste
1 tbsp butter
2 leeks
3/4 lb vine tomatoes, cherry tomatoes, grape tomatoes, or plum tomatoes (or a combination of all of the above), sliced in 1/4 inch slices, or halved if cherry or grape.
2 ounces goat cheese (I would use more than that)
fresh thyme or basil leaves

Preheat oven to 400 degrees.  On a lightly floured surface, roll out dough to 12 inch square.  Mix mustard and sour cream together, and then spread mixture onto dough thinly.  Fold over edges of dough (about half an inch) and seal together by pinching with fingers.   It says to refrigerate this after pinching edges, but I didnt and it turned out fine.

Cut off the bottoms of the leeks and the tops.  You want to have the white and the light green parts left.  Once you have removed the dark green parts and the root ends, cut each leek in half lengthwise, and then slice into 1/8 inch slices.  Place in a bowl filled with water and gently with your hands move them around in the water (this gets rid of the dirt that gets between the layers while they grow).  With your hands, gently strain the leeks from the water and place on a clean kitchen towel or paper towel.  Dry them gently with the towel.   Saute the leeks in the butter with a pinch each of salt and pepper until the leeks are softened.  Takes about 3 to 4 minutes.  Once softened, place your leeks on top of the puff pastry dough and spread them out evenly on the dough.  Top with your tomato slices, and then bake for 25 minutes.

When done baking, remove from the oven and let cool for 5-10 minutes.  Crumble goat cheese on top all over the tart, and then add the fresh herbs.

Enjoy!