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1
Heat oven to 400 degrees.
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2
Trim fennel of green top and root end, reserving fronds, and quarter bulb from top to bottom.
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3
Using a mandoline or very sharp knife, cut fennel and leeks into paper-thin slices.
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4
Clean and slice mushrooms.
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5
Heat 1 tablespoon oil in a skillet over medium heat; add fennel and leeks and saute until just tender but not brown, about 6 minutes.
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6
Transfer to a bowl and set aside.
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7
Heat remaining teaspoon of oil in skillet over medium-high heat; add mushrooms and saute until they release all their liquid and most of it boils away, about 5 minutes.
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8
Combine fennel mixture with mushrooms and saute together briefly; season with salt and pepper.
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9
Remove pan from heat.
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10
Unfold puff pastry onto lightly floured surface; cut in half lengthwise to form two long rectangles.
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11
Gently roll out each rectangle to approximately 5 by 14 inches and place on cookie sheet (or cut into two circles, if desired).
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12
Trim edges by 1/4 inch strips all around; set strips aside.
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13
Break one egg into a small bowl; beat slightly.
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14
Brush edges of pastry with some egg.
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15
Use trimmed strips to make a raised border on each.
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16
(Or, fold pastry edges over to form a rim.)
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17
Brush entire surface with remaining beaten egg.
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18
Prick interior of pastry all over with a fork.
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19
Bake until pale gold, about 10 minutes.
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20
If pastry has puffed up inside edge, press it down gently.
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21
Set aside.
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22
Meanwhile, combine remaining eggs with 6 ounces goat cheese and blend until smooth.
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23
Spread onto pastry.
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24
Return to oven and bake just until set, about 4 minutes.
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25
Remove from oven and spread with mushroom-leek mixture.
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26
Crumble remaining cheese on top.
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27
Just before serving, broil tarts on low heat for 2 to 3 minutes, until tarts are warm and cheese softens.
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28
Garnish with fennel fronds.
