lifted from the New York Times
by Katherine Kriken
serves 8 as a first course or 16 as an appetizer
1 small fennel bulb
2 medium leeks, white and light green parts, halved lengthwise
16 medium cremini mushrooms (about a pound), cleaned and sliced
1 tablespoon plus 1 teaspoon olive oil
salt and pepper
14-ounce package puff pastry (Dufour is the best), defrosted
3 eggs
8 ounces goat cheese
Preheat oven to 400 degrees. Trim green top and root end from fennel, reserve fronds and cut bulb into quarters from top to bottom. Using a mandoline or very sharp knife, cut fennel and leeks into paper-thin slices.
Heat 1 tablespoon oil in a skillet over medium heat; add fennel and leeks and saute until tender but not brown, about 6 minutes. Transfer to a bowl and set aside. Heat remaining teaspoon of oil over medium-high heat, add mushrooms and saute until they release all their liquid and it boils away, about 5 minutes. Combine fennel mixture with mushrooms and saute. Season with salt and pepper. Remove pan from heat.
Unfold puff pastry onto lightly floured surface; cut in half lengthwise to form two long rectangles; roll out each to approximately 5 by 14 inches and place on baking sheet. Beat one egg. Fold pastry edges over to make a rim. (Or trim 1/4-inch strips from each edge; set aside. Brush edges of pastry with egg. Use trimmed strips to make a rim on each edge.) Brush entire surface with beaten egg. Prick pastries all over with fork. Bake until pale gold, about 10 minutes. If pastry has puffed up, press it down gently. Set aside.
Combine remaining 2 eggs with 6 ounces of goat cheese and blend until smooth. Spread equally onto both pastries. Bake until set, about 4 minutes. Remove from oven and spread each with leek-mushroom-fennel mixture. Crumble remaining cheese on top. Just before serving, broil tarts for 2 to 3 minutes, until tarts are warm and cheese softens. Garnish with fennel fronds.
We enjoyed more crusty results when broiled a bit longer than in recipe.
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