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1
Thaw puff pastry according to package directions.
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2
Halve the leeks lengthwise, then cut crosswise in 1/2-inch slices.
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3
Dump the slices in a colander or salad spinner and rinse thoroughlyto remove all sand.
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4
Let the leeks drain well, or spin dry.
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5
Heat the olive oil in a large skillet over medium heat.
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6
Add the leeks and cook until they are wilted; dont cook them so much that they give off liquid.
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7
Turn off the heat and let sit.
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8
In a mixing bowl or large measuring cup, using a whisk or fork, beat together the half-and-half, eggs, lemon zest, salt and pepper.
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9
Add the ouzo.
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10
Prepare the pastry crusts.
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11
On a lightly floured surface, or between two layers of plastic wrap or parchment paper, roll out the thawed puff pastry to a thickness of about 1/4 inch.
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12
Line a shallow pie plate or cut the pastry into four circles to fill individual baking dishes.
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13
Press the pastry up the sides to make a nice edge.
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14
Fill the tart(s).
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15
Distribute the leeks evenly across the bottom of the dish(es).
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16
Pour the milk mixture over the leeks.
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17
Top the tarts with feta, either in slices or crumbled.
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18
Chill 20 minutes before baking to ensure crisp, puffed pastry.
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19
Preheat oven to 375F Bake tart(s) 30-40 minutes, depending on size.
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20
The center should be solid and the crust and top nicely browned.
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21
Let the tart(s) cool for at least 10 minutes before serving.
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22
Tastes great hot, room temperature, even cold.
