Savory Leek and Goat Cheese Tart with Butternut Squash Drizzle

1. Prepare the Leeks

Trim the roots and dark green tops from the leeks, then split them lengthwise and rinse under cold water to remove any grit. Slice the leeks crosswise into thin 1/4 inch/6 mm slices.

2. Cook the Leeks

In a large frying pan, melt the butter with the olive oil over medium heat. Add the leeks, a pinch of kosher salt and freshly ground black pepper, and the fresh thyme sprig. Cover the pan and let the leeks cook gently until they are tender, about 10 minutes. Uncover the pan, discard the thyme sprig, and stir in the minced garlic. Continue to cook for another 3-5 minutes until the leeks are very tender and just starting to caramelize.

3. Preheat Oven and Prepare Pastry

While the leeks are cooking, preheat your oven to 400°F/200°C/gas 6. Roll out the puff pastry dough on a lightly floured surface to form an 11-by-15-inch/28-by-38-cm rectangle. Cut the pastry in half lengthwise to make two smaller rectangles and transfer them to a baking sheet. Prick the pastry all over with a fork, moisten the edges with a little water, and fold the edges over to create a border.

4. Assemble the Tarts

Once the leeks are done, let them cool slightly. Spread 1 tablespoon of Dijon mustard evenly over each pastry rectangle. Divide the leeks between the two pastries, spreading them out in an even layer, and then crumble the goat cheese on top.

5. Bake the Tarts

Bake the tarts in the preheated oven for 22-25 minutes, or until the pastry is puffed and golden brown.

6. Serve the Tarts

Allow the tarts to cool slightly before cutting them into slices. To serve, place the tart slices on plates, spoon some of the warmed Butternut Squash and Apple Cider Sauce around each slice, and sprinkle with the chopped fresh flat-leaf parsley.