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Parve
Easy
1 Hour
Diets 
These beautiful and delectable leek tarts combine a Rosh Hashanah siman with the upside-down puff pastry trend.
Yield: 16 tarts
1 cup Gefen Olive Oil, divided
salt, to taste
Pereg Black Pepper, to taste
2 teaspoons fresh or dried thyme, plus more for garnish (optional)
3 leeks, washed well and cut in 1/4-to-1/2-inch rounds
1 egg, beaten
thyme, for garnish (optional)
Preheat oven to 400 degrees Fahrenheit. Line two baking sheets with Gefen Parchment Paper.
Drizzle eight tablespoons olive oil on each sheet, in separate spots (one spot per puff pastry square).
Sprinkle salt, pepper, and thyme onto the oil.
Place four leek rounds on each section of oil and spices.
Top with a puff pastry square.
Using a fork, make indentations around the edges of each puff pastry square, sealing it.
Brush each tart with egg wash.
Bake for 25–30 minutes or until golden.
Allow to cool for five minutes, then turn over.
Garnish tops with thyme (optional).
Styling and photography by Mirel Freylich
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Can these be frozen?
Yes! I like to freeze puff pastry foods raw and then bake fresh. But you can also bake them and then freeze them.