Eggplant, Leek & Boursin Tart

This is a great make ahead appetizer or it can be served as a light meal served with a simple green salad.

• 4 Tbsp. butter
• 2 leeks, white part only, sliced
• ¼ cup olive oil
• 2 Windset Farms™ Adagio™ Baby Eggplants, cut into 1" pieces
• ½ Tbsp. sugar
• 3 Tbsp. sherry vinegar
• 9 – 10 oz. frozen puff pastry, defrosted
• 2 tsp. fresh mint, chopped
• 2 Tbsp. fresh basil, chopped
• 1 Tbsp. vincotto*
• 4 oz. Boursin cheese

Instructions:

1. Heat oven to 400°F.
2. Heat a 12" ovenproof skillet over low to moderate heat and add butter. Add leeks and sauté for 8 minutes, until softened. Remove leeks from pan and set aside.
3. Wipe out skillet and place over medium/high heat. Add olive oil. Cook Adagio™ eggplants, turning once, until nicely browned (about 5 minutes). Sprinkle the Adagio™ eggplants with sugar and add sherry vinegar. Cook until all of the liquid is absorbed and remove from heat. Add leeks, mint and basil and stir.
4. Roll out pastry into a circle, at about a ¼" thickness. Drizzle Adagio™ eggplant mixture with vincotto and cover with the pastry. Bake for 15 minutes at 400°F, reduce oven temperature to 350°F and cook for approximately 15 more minutes or until pastry is golden brown. Cool slightly and turn tart out on a large plate.
5. Top with Boursin and a bit more mint and basil.

*Vincotto is made from grape must and is available at specialty food stores.