Greek Feta, Leek and Lemon Tarts

Wonderful, crispy light little tarts with zing from the feta and lemon. If you just have to have meat, a bit of bacon or pancetta is a wonderful addition.

• Ready In: 1 hr 20 mins
• Serves: 4
• Yields: 1 large quiche or 4 individual quiches

Ingredients

• 1  sheet frozen puff pastry
• 1  lb leek
• 2  tablespoons extra virgin olive oil
• 1  cup half-and-half
• 3  eggs
• 1  teaspoon lemon zest, freshly grated
• 1  teaspoon kosher salt
•  fresh ground black pepper
• 2  teaspoons  ouzo
• 2 1⁄2 ounces feta cheese (sliced into four pieces or crumbled)

Directions

1. Thaw puff pastry according to package directions.
2. Halve the leeks lengthwise, then cut crosswise in 1/2-inch slices. Dump the slices in a colander or salad spinner and rinse thoroughlyto remove all sand. Let the leeks drain well, or spin dry.
3. Heat the olive oil in a large skillet over medium heat. Add the leeks and cook until they are wilted; don’t cook them so much that they give off liquid. Turn off the heat and let sit.
4. In a mixing bowl or large measuring cup, using a whisk or fork, beat together the half-and-half, eggs, lemon zest, salt and pepper. Add the ouzo.
5. Prepare the pastry crusts. On a lightly floured surface, or between two layers of plastic wrap or parchment paper, roll out the thawed puff pastry to a thickness of about 1/4 inch. Line a shallow pie plate or cut the pastry into four circles to fill individual baking dishes. Press the pastry up the sides to make a nice edge.
6. Fill the tart(s). Distribute the leeks evenly across the bottom of the dish(es). Pour the milk mixture over the leeks. Top the tarts with feta, either in slices or crumbled. Chill 20 minutes before baking to ensure crisp, puffed pastry.
7. Preheat oven to 375°F Bake tart(s) 30-40 minutes, depending on size. The center should be solid and the crust and top nicely browned. Let the tart(s) cool for at least 10 minutes before serving. Tastes great hot, room temperature, even cold.