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Meal Prep Friendly Healthy

1. Place flour and ½ tsp salt in a food processor with the steel blade and pulse to combine. Add the diced butter and toss with your fingers to coat each piece with flour. Pulse 12–15 times until butter is the size of peas. While pulsing, add the ice water all at once through the feed tube. Pulse just until the dough forms a ball.
2. Turn the dough out onto a well-floured board and form into a disk. Wrap in plastic and refrigerate for one hour.
3. Preheat the oven to 450°F. Melt 4 tablespoons butter in a large (12-inch) sauté pan over medium to medium-high heat. Add the leeks, thyme, 1 tsp salt, and ½ tsp pepper. Sauté for 8 minutes until the leeks are tender and starting to brown. Set aside.
4. Place the tomatoes on a plate, sprinkle with salt and pepper, and drizzle lightly with olive oil. Set aside.
5. On a floured board, roll the dough into an 11-inch circle and place it on a sheet of parchment paper. Turn a sheet pan upside down and transfer the parchment to the inverted pan.
6. Spread the leeks on the pastry, leaving a 1½-inch border. Crumble the goat cheese evenly on top. Arrange the tomatoes over the goat cheese, overlapping the slices (they will shrink).
7. Turn the edges of the pastry up and over the tomatoes, crimping so they lie flat. Brush the pastry with the egg wash.
8. Bake for 25–30 minutes until the pastry is nicely browned. Allow to cool on the pan for 5 minutes, sprinkle with fresh herbs and salt, cut into wedges, and serve warm.