Quick and Easy Leek and Goat Cheese Tarts

I had some puff pastry in the freezer and decided to make these quick tarts.
3 leeks (the white part cut into thin strips) sauteed with several tblsp salted butter, a bit of white wine, and black pepper and rosemary to taste. If you keep the lid on while the leeks sautee, they become really creamy. Cut puff pastry into square and press into muffin tin (no need to grease if tin is non-stick). Add buttery leak mixture into each cup shaped tart. sprinkle with goat cheese and bake at 375 for about 20 min. They were delicious!

What's for dinner?

I bought these beautiful beets to watercolor, but wound up cooking them instead. There was a recipe for goat cheese and beet tart from Martha (good luck finding it on her website, because I couldn't). The pate brisee recipe she has is wonderful and works for both savory and sweet pies and tarts. This dish turned our beautifully, and tastes pretty good too. The only odd thing is the purple beets are so shockingly magenta that when they hit the melting goat cheese, the dish turns hot pink. Slicing this up looks like left over birthday cake...not so appetizing.

Gotta love those Martha pics... I was seduced by these honey drizzled golden fritters in the current issue, little fried rosettes, honey and walnuts nestled in delicate folds. Mine don't look as dainty, but they are pretty delicious. They remind me of the loukoumades I would get from the Greek Festival at the Greek Orthodox Church in the Oakland hills.