"Boursea,"Caramelized Leeks, and Teardrop Tomato Tarts


Boursea is one of my own creations. It is a combination of three cheese, sour cream, herbs and spices. 

Yields about 40 tarts

For Boursea:


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 one minute.

Add all remaining ingredients and continue to blend until mixture is smooth.

For Caramelized Leeks:


2 medium leeks, thinly sliced

Extra-virgin olive oil

1-tablespoon butter

1-tablespoon sugar

Salt and pepper


Sautee 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.