Name: Salmon, Goat Cheese, and Leek Tart
Yield: Makes 10 to 12 first-course servings
Ingredients: 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed; 1 tablespoon olive oil; 2 small leeks (white and pale green parts only), halved, thinly sliced crosswise; 1 cup whipping cream; 1 5.2-ounce package soft herb cheese (such as Boursin), room temperature; 1 3.5-ounce package soft fresh goat cheese, room temperature; 4 ounces cream cheese, room temperature; 1 tablespoon fresh lemon juice; 2 teaspoons chopped fresh thyme; 2 large eggs; 4 ounces thinly sliced smoked salmon; 2 tablespoons plain dried breadcrumbs

"You should tell your readers about Bistro Banlieue in Lombard," writes Judith Gill of Chicago, Illinois. "The smoked salmon, goat cheese, and leek tart alone is worth the short drive from Chicago."

A slice of this rich tart served with mixed greens makes for a perfect starter.

Recipe notes

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