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1
Preheat oven to 350F.
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2
Roll out puff pastry on lightly floured surface to 12-inch square.
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3
Line 9-inch-diameter tart pan with removable bottom with pastry, cutting off excess at edge.
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4
Using fork, pierce dough all over.
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5
Freeze pastry 5 minutes.
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6
Cover pastry with aluminum foil.
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7
Fill with dried beans or pie weights.
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8
Bake pastry 15 minutes.
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9
Remove weights and foil.
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10
Bake crust until golden, about 5 minutes longer.
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11
Cool completely on rack.
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12
(Can be prepared 1 day ahead.
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13
Cover with plastic wrap.
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14
Let stand at room temperature.)
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15
Preheat oven to 425F.
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16
Heat olive oil in heavy large skillet over medium heat.
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17
Add sliced leeks and saute until soft, about 5 minutes.
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18
Add whipping cream and simmer until leek mixture is reduced to 1 1/4 cups, about 5 minutes.
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19
Let mixture cool.
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20
Using wooden spoon, beat herb cheese, goat cheese, and cream cheese in large bowl until well blended.
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21
Stir in leek mixture, then lemon juice and thyme.
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22
Season mixture to taste with salt and pepper.
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23
Stir in eggs 1 at a time, blending well after each addition.
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24
Spread half of filling over bottom of crust.
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25
Top with smoked salmon.
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26
Top salmon with remaining filling.
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27
Sprinkle with breadcrumbs.
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28
Bake tart until filling is set, about 30 minutes.
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29
Transfer to platter.
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30
Let tart cool to room temperature.
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31
Cut tart into wedges and serve.
