Cherry Tomato and Pesto Pastries 
Total time: 25 minutes
Other than giving the leek a quick sauté, this is just a matter of assembling and baking. You can use any semi-soft cheese ( Brie or Camembert), but I prefer 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.
Ingredients:
- 3oz (90gr) goat cheese or other semi-soft cheese, enough to almost cover the area
- 1 small leek
- 2 tbs pesto
- 6 cherry tomatoes (1" diameter, 2.5cm)
- 3 - 4 fresh basil leaves for garnish, optional
- 2 tsp olive oil
- 1/2 sheet puff pastry - freeze what you don't use
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.