• 1¼ cups all purpose flour
• ¼ tsp. sugar
• ½ tsp. salt
• 10 Tbs. unsalted butter, cut into 1 inch pieces
• 2 Tbs. ice water
• 2 Tbs. olive oil

• 1½ cups chopped leeks, white part only
• ½ cup finely diced carrot
• Salt and freshly ground pepper
• ½ cup heavy cream
• 1 egg, lightly beaten
• 2 oz. soft goat cheese, such as chèvre
• 1 Tbs. Herbes de Provence*, ground

*Herbes de Provence - An aromatic herb combination including lavender, basil, fennel seed, thyme and savory.   Reminiscent of the flavors of Southern France, these herbs are used primarily for seasoning meats, poultry and sauces.

• Place the flour, sugar and salt in the bowl of a food processor, and pulse once to combine.  Add the butter pieces, and process in short pulses until large crumbs form, about 30 seconds.  Add the water drop by drop while pulsing just until dough holds together, 15 to 20 seconds.  Turn dough out onto a lightly floured surface and press together to form a 5" disk.   Cover with plastic wrap; chill, at least 1 hour.
• In a sauté pan over medium-low heat, warm the olive oil and sauté the leeks and carrots until soft, stirring occasionally, 7 to 8 minutes.  Season to taste with salt and pepper.  In a small bowl, combine cream, half of the beaten egg, the goat cheese and Herbes de Provence; mix well.  Add the cream mixture to the vegetables and cook, stirring constantly, until smooth and slightly thickened, 5 to 6 minutes.  Remove from heat and chill, at least 15 minutes.
• Preheat oven to 400°F.  Remove dough from refrigerator and cut into 6 equal portions (approx. 2 oz. each).  On a lightly floured surface, roll out a piece, (while keeping the others chilled) to form a 5: round disk.  Transfer the pastry to a 4" round mini-tart pan.  Press the dough firmly into the pan, trim off all but ½" of dough from around the rim and fold the overhang back toward the inside.  Return pan to refrigerator.  Repeat this process with the remaining portion of the dough.  Chill at least 10 minutes.
• Prick the bottoms of the pastry with a fork, line with parchment paper, fill bottom with pie weights or dried beans; and bake until lightly golden, about 15 minutes.  If bottoms begin to puff up, pierce them with a fork to release the air.  Remove from oven and cool to room temperature.
• Remove parchment paper and weights, and spoon equal amounts of leek mixture into each mini-tart shell.  Brush the edges of each tartlette with the remaining egg and bake until the tops are lightly browned, 18 to 20 minutes.

Make 6 servings.