Easy Puff Pastry Leek Tarts

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All-purpose flour, for work surface

1 sheet store-bought puff pastry (from a 17.3-ounce package), thawed
2 tablespoons unsalted butter
1 lb leeks (white and light-green parts), halved

Lengthwise, thinly sliced crosswise, rinsed well
1 teaspoon fresh thyme leaves
Sea salt and ground pepper, to taste
½ cup soft goat cheese

Preheat oven to 375°. Prepare crust: On a lightly floured work surface, roll pastry to a 10-by-14-inch rectangle. Halve lengthwise into two 5-by-14-inch rectangles. Transfer to a baking sheet lined with parchment paper. With a paring knife, lightly score each rectangle 1/2 inch from edges, creating a border; prick pastry inside border all over with a fork. Refrigerate for 15 minutes, then bake until golden brown, 18-20 min. Meanwhile, prepare leeks: In a large skillet, heat butter over medium. Add leeks and thyme; season with salt and pepper and stir. Cook until lightly browned and softened, 5 minutes. Uncover and cook until tender, 5-7 minutes. Spread goat cheese evenly over prepared crust; spoon leeks over goat cheese. Cut tarts into wedges, and serve.  From www.leekrecipes.org.