Tomato and Chèvre Tartlets - Roth – Culinary Scene

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