1 large leek, white part only, cleaned and finely chopped (should have about 1 cup)
1 Tbl. olive oil
1 Tbl. butter
4 oz, log chevre or montrachet (goat cheese)
4 eggs, beaten
1/2 cup heavy cream
1/4 tsp. black pepper
pinch of salt
2 Tbl. finely chopped parsley
1 17 oz pkg. frozen puff pastry, thawed and rolled out
12 cup petite muffin tin (tin has cups about 1 1/2″ diameter)
Saute the leek in oil and butter on low heat until soft.
Transfer to a bowl; cool to room temperature. In a separate bowl, beat the goat cheese, eggs, cream, pepper, salt and parsley. Mix into leeks.
Cut the pastry into 12 rounds about 2″ in diameter, using a round pastry cutter or a glass.
Press pastry into muffin tin cups. With a small ladle, spoon filling nearly to top; allow room for the filling to rise. Bake at 375 degrees on a baking sheet for 15-18 min. or until filling is set and has risen.
Remove from oven; cool to touch. (Can be made earlier in the day, then reheated in 400 degree oven for 2 min.
NOTE: To add a more festive touch, top each pastry with a dollop of sour cream or creme fraiche, then a sprinkle of caviar or a thin strip of smoked salmon, Serve at once.
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