1. Preheat oven to 375°; line 2 rimmed baking pans with parchment paper. Soften puff pastry sheets as label directs. On lightly floured work surface, unfold pastry sheets; with knife, cut each sheet into 4 (4 x 5-inch) rectangles

2. In large bowl, toss leeks, harissa, oil and lemon zest. Place 8 piles of leeks, 4 inches apart, on prepared pans; top with goat cheese and pastry rectangles. With fork, poke holes all over pastry rectangles to vent; crimp edges to parchment paper

3. In small bowl, whisk egg, thyme, salt and 1/4 teaspoon fresh ground pepper; brush over tops and around edges of pastry. Bake tarts 15 minutes or until golden brown. Makes 8 tarts

4. Serve tarts with additional harissa, if desired.

• 26 g Total fat
• 14 g Saturated fat
• 46 mg Cholesterol
• 416 mg Sodium
• 23 g Carbohydrates
• 2 g Fiber
• 3 g Sugars
• 2 g Added sugars
• 10 g Protein