Leek, Artichoke & Feta Tart

This is remarkably easy to make and is quite an elegant appetizer. It would also be nice for a special luncheon

• Ready In: 40 mins
• Yields: 30 squares

Ingredients

• 2  tablespoons butter
• 2  cups  chopped leeks (white part only)
• 1 (6 ounce) jar marinated artichokes (drained and sliced)
• 3  garlic cloves, minced
•  salt and pepper
• 0.5 (400 g) package puff pastry (thawed)
• 1  large egg
• 1  cup feta cheese (crumbled)
• 1  cup havarti cheese (shredded)
• 1⁄2 cup parmesan cheese, grated
• 1  tablespoon fresh dill, finely chopped
• 1⁄4 cup pine nuts, toasted
• 2  tablespoons fresh dill, roughly chopped (garnish)

Directions

1. Set oven at 400°F.
2. Melt butter in a medium saucepan.
3. Add leeks, and cook covered for 15 minutes (stirring occasionally).
4. Stir in artichokes and garlic. Cook uncovered 5 minutes. Season with salt & pepper to taste. Add 1 tbsp dill; set aside.
5. On floured board roll out puff pastry to 11 or 12-inch square.
6. Gently slide onto Silpat or parchment paper and carefully put on baking sheet.
7. Roll up edges about 1 inch to form edge.
8. Beat egg with 2 tsp water and brush all over pastry.
9. Prick bottom all over with fork and bake 15 minutes.
10. Spread leek mixture over crust.
11. Mix cheeses together and sprinkle over top.
12. Sprinkle with pine nuts.
13. Bake 10 minutes.
14. Garnish with 2 Tbsp fresh dill roughly chopped.