2 Tbs. olive oil
1 cup sun-dried tomatoes (not oil-packed), cut into 1/4 inch pieces
1 cup finely chopped red onion
2 Tbs. water
2 Tbs. rice vinegar
2 tsp. brown sugar
2 Tbs. butter
1 cup finely chopped leeks (white and pale green parts only)
8 oz. soft goat cheese (such as Montrachet)
1 Tbs. chopped fresh thyme
10 sheets phyllo pastry 14 x 18 inches
1/2 cup melted butter
Preparation:
Heat 2 tablespoons olive oil in heavy medium skillet over medium-low heat. Add sun-dried tomatoes and chopped onion and sauté until onion is soft, about 8 minutes. Add 2 tablespoons water, then 2 tablespoons vinegar and 2 teaspoons brown sugar. Cover and cook until tomatoes are slightly softened, about 5 minutes. Remove from heat.
Melt 2 tablespoons butter in another heavy skillet over medium heat. Add leeks and sauté until golden, about 10 minutes. Remove from heat. Stir in goat cheese and thyme. Season goat cheese mixture to taste with salt and pepper.
Lightly oil 2 large baking sheets. Place 1 phyllo sheet on work surface with 1 long side parallel to edge of work surface (keep remaining phyllo covered with plastic wrap and damp kitchen towel). Brush phyllo sheet lightly with melted butter. Top with second phyllo sheet. Brush with melted butter. Cut phyllo layers into five 3 x 14-inch strips. Discard any phyllo trimmings.
Place generous 1/2 tablespoon goat cheese mixture at base of 1 strip.
Top with 1 teaspoon sun-dried tomato mixture. Fold 1 corner of phyllo over filling. Repeat folding down length of strip as for flag, forming a triangle. Place pastry on prepared baking sheet; brush with butter. Repeat process with remaining phyllo sheets and filling. (Phyllo triangles can be prepared 1 day ahead. Cover tightly with plastic wrap and refrigerate.)
Preheat oven to 400° and bake triangles uncovered until golden brown, about 15 minutes. Transfer to platter and serve.
Serving Suggestion:
Serve warm. Great with a nice chardonnay or cold flute of champagne.
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