Cherry Tomato Pastries

Total time: 25 minutes
     Other than giving the leek (or shallot) a quick sauté, this is just a matter of assembling and baking. You can use any semi-soft cheese, but I prefer the a slightly aged Chevre (goat).  It normally comes log-shaped (long, round), and wrapped in paper.  It will have a thin rind that is an edible part of the cheese.  If you can get a piece of a large one (3" diameter, 7.5cm) you want 2 slices, each 1/4" (.6cm) thick.  From a smaller log you want 6 slices. 

 Ingredients:

• 2 - 3oz goat cheese or other semi-soft cheese, enough to almost cover, 60gr,  2.2oz
• 1 leek, 80gr,  2.8oz
• 2 tbs pesto, 28.5gr,  1oz
• 6 cherry tomatoes (1" diameter, 2.5cm) or 8 - 10 grape tomatoes, 60gr,  2.2oz
• 3 - 4 fresh basil leaves  for garnish, optional
• 2 tsp olive oil, 9gr,  .32oz
• 1 sheet puff pastry - freeze what you don't use, 125gr,  4.4oz

 Instructions:

• Thaw the puff pastry, if needed. 
• Slice goat cheese 1/4" (.6cm) thick, either 2 large or 6 small (see above). 
• Cut tomatoes in half. 
• Snip basil.  
• Trim leeks and slice thinly. 
• Heat oil in small skillet.  Add leeks and sauté until tender, about 5 minutes. 
• Lay out puff pastry and either cut 2 circles, 5 inches in diameter (11 - 13 cm) or 2 squares, 5" (12cm). 
• Lay the cut pastry on a baking sheet.  With a dull knife (butter knife) lightly etch around the pastry, 1/3" (.75cm) from the edge. 
• Divide the leeks and spread within the etched lines. Lay the cheese on top, cutting smaller slices to roughly fit. 
• Spread pesto on top of the cheese, dividing evenly. 
• Put tomatoes cut side down on top of pesto. 
• Bake in pre-heated oven at 420F (205C) for 12 - 15 minutes, until sides of pastry have puffed around middle and are golden brown. 
• Remove, garnish with fresh basil and serve. 

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Nutrition Information               Recipe serves 2            Entire Recipe / per serving Calories:  1037 / 518.5 Total Carbohydrates:  60 / 30           Dietary Fiber: 6 / 3 Total Fat:  74 / 37          Saturated Fat: 26 / 13 Cholesterol:  78 / 39 Protein:  30 / 15 Calcium:  634 / 317 Sodium:   1187 / 593.5

General Technical Details and Disclaimer:

Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/