There is often a lot of planning that goes into a festive Thanksgiving meal, and breakfast 
(or brunch) on the day of Thanksgiving is often overlooked. My family loves making this smoked salmon and leek tart on Thanksgiving morning to ensure our appetites are content until turkey time. And it pairs perfectly with some mid-morning Wild Yeast Chardonnay.
Smoked Salmon and Leek Tart
- 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
- 1 tablespoon olive oil
- 2 small leeks (white and pale green parts only), halved, thinly sliced crosswise
- 1 cup heavy whipping cream
- 1 5.2-ounce package soft herb cheese (such as Boursin), room temperature
- 1 3.5-ounce package soft fresh goat cheese, room temperature
- 4 ounces plain cream cheese, room temperature
- 1 tablespoon fresh lemon juice
- 2 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh oregano
- 2 tablespoons chopped fresh parsley (to garnish)
- 3 large eggs
- 4 ounces thinly sliced wild smoked salmon
- 2 tablespoons plain dried breadcrumbs
Preheat oven to 350°F. Roll out puff pastry on lightly floured surface to 12-inch square. Line 9-inch tart pan with removable bottom with pastry, cutting off excess at edge. Using fork, pierce dough all over. Freeze pastry dough for 5 – 8 minutes. Cover pastry with aluminum foil. Fill with dried beans or pie weights. Bake pastry dough for 15 minutes. Remove weights and foil. Bake crust until golden, about 5 minutes longer. Cool completely on rack. (Can be prepared 1 day ahead. Cover with plastic wrap. Let stand at room temperature.)
Preheat oven to 425°F. Heat olive oil in heavy large skillet over medium heat. Add sliced leeks and sauté until soft, about 5 minutes. Add heavy cream and simmer until leek mixture is reduced to 1 1/4 cups, about 5 minutes. Let mixture cool.
Using wooden spoon, beat herb cheese, goat cheese, and cream cheese in large bowl until well blended. Stir in leek mixture, then lemon juice and thyme. Season mixture to taste with salt and pepper. Stir in eggs one at a time, blending well after each addition.
Spread half of filling over bottom of crust. Top with smoked salmon. Top salmon with remaining filling. Sprinkle with breadcrumbs.
Bake tart until filling is set, about 30 minutes. Transfer to platter. Let tart cool to room temperature. Cut tart into wedges, top with chopped parsley and serve.