Honey Dijon Boursin Leek Tartlets

To Make The Tartlets:

1. For the tart dough, in a large bowl, combine the flour and salt. Add ½ of the cold butter. With the fingertips, gently press the butter into the flour until the mixture resembles a coarse meal.

2. Stream in the ice water, mixing constantly, until a dough just starts to form. (Do not overmix.)

3. Roll the dough into a rectangle about ½-inch thick. Place the remaining cold butter over the center third of the dough. Fold one outer third over the butter and fold the remaining third on top.

4. Rotate the dough 90 degrees, roll it out again into a rectangle, and repeat the three-fold. Be careful not to overwork the dough. Wrap tightly in plastic wrap and refrigerate until firm, about 30 minutes.

5. Preheat oven to 350°F.

6. For the honey Dijon braised leeks, cut the leeks in ½ lengthwise. Cut the halves into 3-inch pieces.

7. Heat ½ of the olive oil in a sauté pan over medium-high heat. Place leeks cut side down. Sear until deeply caramelized, about 2 minutes. Flip and sear on the opposite side until caramelized, about 2 minutes. Season with salt and pepper to taste.

8. Add the butter, rosemary sprigs, and vegetable stock. Cover and braise in the preheated oven until the leeks are tender and liquid is nearly gone, 15 to 20 minutes. Reserve.

9. For the honey Dijon dressing, in a bowl, combine the Dijon mustard, honey, red wine vinegar, and the remaining olive oil. Whisk to combine. Season with salt and pepper to taste. Reserve ½ of the dressing for the side dressing.

10. Remove the leeks from the oven. Pour the remaining honey Dijon dressing over the leeks to fully coat. Return to the preheated oven. Cook until the dressing is thick and glossy, about 10 minutes.

11. For the Boursin filling, in a medium bowl, combine Boursin cheese, ricotta cheese, and gruyere cheese. Season with salt and pepper to taste. Reserve.

12. To form the tarts, roll out the tart dough into a rectangular shape with about a ⅛-inch thickness. Cut the dough into ten, 4-inch by 5-inch rectangles. Stack two of the dough rectangles on top of each other. Cut the center out of the top layer of dough to form an edge about ½-inch thick. Repeat with the remaining dough.

13. Brush the tops and sides of each tart with the beaten egg to seal the edges. Reserve any unused egg wash.

14. Place the tarts on a parchment paper lined sheet pan. Bake in the preheated oven until just barely starting to rise, about 10 minutes. Remove the par-baked tarts from the oven. Trim any uneven edges.

15. Spread a layer of the Boursin filling in the bottom of each tart. Arrange a layer of the leeks, cut side down, over the filling. Repeat the layers of Boursin filling and leeks until the tart is full, ending with a layer of leeks. Reserve the remaining Boursin filling. Top with the Gruyère.

16. Brush the tops and sides of each tart with the remaining egg wash. Bake in the preheated oven until golden brown, about 15 minutes.

17. Remove the tarts from the oven. Top each with a dollop of the remaining Boursin filling.

18. For the salad, in a large bowl, place the arugula and 2 ounces of the remaining Honey Dijon Dressing. Toss to coat.

19. On each serving plate, mound about 1 ounce of the Honey Dijon Side Salad slightly off center. Place 1 finished tart diagonally in the center of the plate.