Leek, Mushroom and Goat Cheese Tart

• 1 small bulb fennel
• 2 medium leeks, white and light green parts only, halved lengthwise and rinsed carefully to remove any dirt from inner layers
• 16 medium cremini or white mushrooms (about 1 pound)
• 1 tablespoon plus 1 teaspoon olive oil
• Salt and pepper
• 1 4-ounce package puff pastry (like Dufour), defrosted according to package directions
• 3 eggs
• 8 ounces goat cheese

1. Heat oven to 400 degrees.
2. Trim fennel of green top and root end, reserving fronds, and quarter bulb from top to bottom.
3. Using a mandoline or very sharp knife, cut fennel and leeks into paper-thin slices.
4. Clean and slice mushrooms.
5. Heat 1 tablespoon oil in a skillet over medium heat; add fennel and leeks and saute until just tender but not brown, about 6 minutes.
6. Transfer to a bowl and set aside.
7. Heat remaining teaspoon of oil in skillet over medium-high heat; add mushrooms and saute until they release all their liquid and most of it boils away, about 5 minutes.
8. Combine fennel mixture with mushrooms and saute together briefly; season with salt and pepper.
9. Remove pan from heat.
10. Unfold puff pastry onto lightly floured surface; cut in half lengthwise to form two long rectangles.
11. Gently roll out each rectangle to approximately 5 by 14 inches and place on cookie sheet (or cut into two circles, if desired).
12. Trim edges by 1/4 inch strips all around; set strips aside.
13. Break one egg into a small bowl; beat slightly.
14. Brush edges of pastry with some egg.
15. Use trimmed strips to make a raised border on each.
16. (Or, fold pastry edges over to form a rim.)
17. Brush entire surface with remaining beaten egg.
18. Prick interior of pastry all over with a fork.
19. Bake until pale gold, about 10 minutes.
20. If pastry has puffed up inside edge, press it down gently.
21. Set aside.
22. Meanwhile, combine remaining eggs with 6 ounces goat cheese and blend until smooth.
23. Spread onto pastry.
24. Return to oven and bake just until set, about 4 minutes.
25. Remove from oven and spread with mushroom-leek mixture.
26. Crumble remaining cheese on top.
27. Just before serving, broil tarts on low heat for 2 to 3 minutes, until tarts are warm and cheese softens.
28. Garnish with fennel fronds.

fennel, leeks, cremini, olive oil, salt, pastry, eggs, goat cheese

Taken from cooking.nytimes.com/recipes/8422 (may not work)