Tomato and Chèvre Tartlets
Tomato and Chèvre Tartlets by: Modes Ingredients - 1 package (2 sheets) puff pastry, defrosted - 2 teaspoons Herbes de Provence - 6 ounces Chèvre, softened - 3
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rothliving.com.
Cooking tools:
- Rolling pin
- Pastry brush
- Grater
- Saute pan
- Paring knife
- Chef's knife
- Cutting board
- Baking sheet
- Parchment paper
- Fork
- Mixing bowl
- Spoon
- Measuring spoon
- Measuring cup
- Oven
- Stove
- Refrigerator
Ingredients
- 1 package (2 sheets) puff pastry, defrosted
- 2 teaspoons Herbes de Provence
- 6 ounces Chèvre, softened
- 3 Tablespoons olive oil, divided
- 2 leeks (white and pale green parts only), thinly sliced — about 4 cups
- 3 garlic cloves, thinly slivered
- ¼ cup dry white wine
- 2 teaspoons fresh thyme leaves
- 1 teaspoon salt, divided
- freshly ground black pepper, to taste
- ½ cup freshly grated Parmesan, divided
- 4–5 Roma tomatoes, cut into ¼-inch-thick slices (about 18 slices)
- 2 Tablespoons basil leaves, julienned
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