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.