Boursea-Tomato-Leek-Tarts

Lulu’s Boursea, Caramelized Leeks and Teardrop Tomato Tarts

image_pdfimage_print

Photo Credit: Reed Davis

Makes about 40 tarts

Borsea:
1 garlic clove, peeled
3 medium scallions, cut into 1″ pieces, including green ends
1 8-ounce bar cream cheese, at room temperature, cut into 4 pieces
1 4-ounce block feta, at room temperature, cut into 4 pieces
4 ounces goat cheese, at room temperature
3 tablespoons sour cream
2 teaspoons dill, preferably fresh
1 teaspoon oregano, preferably fresh
1 tablespoon lemon zest
½ teaspoon sugar
½ teaspoon Tabasco sauce
salt and pepper

In food processor, pulse garlic and scallions until finely minced, about 1 minute. Add all remaining ingredients and continue to blend until mixture is smooth.

Caramelized Leeks:
2 medium leeks, thinly sliced
extra-virgin olive oil
1 tablespoon butter
1 tablespoon sugar
salt and pepper

Sauté leeks in olive oil over medium heat until they begin to soften. Add remaining ingredients, and cook until leeks begin to brown slightly. Remove leeks from heat and cool.

To Serve:
40 store-bought mini pastry shells
1 box teardrop tomatoes, sliced in half lengthwise
chopped chives

Place small portion Boursea in each pastry shell. Top with leeks and one tomato half. Garnish with chives. Serve at room temperature.

Print Friendly

Share this Post

LuluLulu’s Boursea, Caramelized Leeks and Teardrop Tomato Tarts

Leave a Reply