Goat Cheese And Leek Tart

• 1 sheet frozen puff pastry, thawed
• 1 tbsp olive oil
• 1 tbsp butter
• 1 large leek, white part only, thinly sliced
• 2 tsp chopped fresh thyme leaves
• 5 oz goat cheese, crumbled
• 3 None eggs
• 1 cup light cream
• 4 cups frisee lettuce
• None None FOR THE LEMON AND MUSTARD DRESSING
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tbsp white wine vinegar
• 1 tbsp Dijon mustard

1. Grease a 9-inch tart pan with removable bottom. Roll out pastry on a floured surface until large enough to line pan. Lift pastry into pan. Gently press into bottom and sides (do not stretch pastry or it will shrink during cooking). Prick bottom with a fork. Place tart pan on a baking pan. Refrigerate for 20 mins.
2. Preheat the oven to 400u0b0F. Line pastry with parchment paper; fill with baking beans. Bake for 15 mins. Carefully remove paper and beans; bake for 1 min, or until browned. Cool. Reduce oven temperature to 350u0b0F.
3. Meanwhile, heat oil and butter in a medium skillet on medium heat. Cook leek and thyme, stirring, for 10 mins, or until very soft. Spread into crust; top with goat cheese.
4. Whisk eggs and cream in a medium bowl; season. Pour over leek filling.
5. Bake for 25 mins, or until set. Cool in pan for 5 mins before serving.
6. For the dressing, whisk all ingredients in a small bowl. Season. Toss lettuce and dressing in a medium bowl. Serve warm tart with lettuce.

pastry, olive oil, butter, only, thyme, goat cheese, eggs, light cream, frisuee lettuce, dressing, olive oil, lemon juice, white wine vinegar, mustard

Taken from recipes-plus.com/api/v2.0/recipes/35275 (may not work)