Preheat oven to 400 degrees Fahrenheit. Line a sheet pan with Gefen Parchment Paper.

Heat olive oil in a large skillet over medium heat. Add the frozen leeks directly to the pan. Cook for about 10 minutes, stirring occasionally, until all the excess liquid has evaporated and the leeks are beginning to caramelize.

Add salt, pepper and thyme. Continue cooking for another three to five minutes until the leeks are golden. Stir in the Dijon and silan and cook for another minute. Remove from heat and allow the mixture to cool slightly.

Place between one and a half to two tablespoons of the leek mixture, keeping it in a compact mound slightly smaller than your pastry square.

Place one puff pastry square over each mound. Gently press the edges down around the filling and brush the tops with beaten egg.

Bake for 20 minutes, or until the puff pastry starts to get color.

Remove them from the oven, flip them over, and drizzle honey over the filling. Flip them back over so the leek is on the baking sheet.

Put them back in the oven for an additional five to 10 minutes until they are caramelized and golden brown.

Let the tarts rest for about two minutes. With a spatula, carefully flip each one over again while they’re still warm.