Leek And Apricot Tart

Name: Leek And Apricot Tart
Ingredients: 2 sheets frozen puff pastry; 2 whole leeks; salt and freshly ground black pepper; 2/3 cup apricot preserves, such as safeway select; 8 ounce cream cheese, such as lucerne; 2 tablespoon fresh tarragon, chopped; 4 ounce feta cheese crumbles, such as lucerne; 1 tablespoon olive oil

The Daily Meal Staff|Nov. 26, 2014 11:04 am EST

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Squares of puff pastry filled with cream cheese, apricot jam, and leeks. Recipe courtesy of Safeway Culinary Kitchens and Lucerne Foods.

Servings

18

Ingredients

2 sheets frozen puff pastry
2 whole leeks
salt and freshly ground black pepper
2/3 cup apricot preserves, such as safeway select
8 ounce cream cheese, such as lucerne
2 tablespoon fresh tarragon, chopped
4 ounce feta cheese crumbles, such as lucerne
1 tablespoon olive oil

Directions

Preheat the oven to 400 degrees F.
Thaw and cut each puff pastry sheet into 9 squares. In each square, slice the dough a quarter-inch from the edge on all four sides.
Wash the leeks well to remove sand and cut in half lengthwise. Cut the leeks, starting at the white end, into 8 equal slices (approximately 4 cups).
Sauté the leeks and tarragon in the olive oil. Season with salt and pepper and cook until translucent. Let cool.
In a bowl, combine half of the apricot preserves with the cream cheese and mix to combine.
To assemble each pastry, take one square and, working within the score lines, place about 1 tablespoon of the cream cheese mixture, top with 1 to 2 teaspoons of the leeks, 1 teaspoon feta cheese crumbles, and finally 1 teaspoon of the remaining apricot jam.
Bake until golden brown around the edges, 18 to 20 minutes.