Leek And Apricot Tart

Leek And Apricot Tart
4 from 1 ratings
Squares of puff pastry filled with cream cheese, apricot jam, and leeks. Recipe courtesy of Safeway Culinary Kitchens and Lucerne Foods.
  • 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
  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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).
  4. Sauté the leeks and tarragon in the olive oil. Season with salt and pepper and cook until translucent. Let cool.
  5. In a bowl, combine half of the apricot preserves with the cream cheese and mix to combine.
  6. 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.
  7. Bake until golden brown around the edges, 18 to 20 minutes.