Tomato and Goat Cheese Tart
adapted from Everyday Food Magazine
1 sheet frozen puff pastry, thawed
1 tablespoon fat free plain greek yogurt
1 teaspoon dijon mustard
salt and pepper to taste
2 leeks, white and light green parts only
1 tablespoon olive oil or butter
2 plum tomatoes sliced
2 ounces fresh goat cheese, crumbled
2 teaspoons chopped basil leaves
Preheat oven to 400 degrees. Place a piece of parchment paper on a sheet pan and unfold thawed pastry on it. In a small bowl stir together yogurt, mustard, and season with salt and pepper. Spread the mixture over the puff pastry evenly. Fold over 1/2 inch border on all sides and press edges to seal. Refrigerate while preparing the leeks and tomatoes.
Meanwhile, halve leeks lengthwise, rinse well, pat dry, and slice 1/4 inch thick. Saute leeks in a large pan with melted butter or olive oil. Season leeks with salt and pepper and cook until soft, about 6 minutes. Arrange the leeks evenly on the puff pastry. Top with the tomato slices and season with salt and pepper. Bake until pastry is golden brown and crispy, about 25 minutes. Let cool slightly and top with crumbled goat cheese and basil. Serve warm or at room temperature, ENJOY!
If you have any extra ingredients, use them to make a great omelet the next morning! That's what I did...I even mixed it all up in a container so that all I needed to do in the morning was pour the egg and veggie mixture into a heated pan and cook it up for breakfast! It's as easy as that...two meals in one!