If your kitchen is like mine you have lots of little bits of this and that hanging around at any given time. I hate to admit that all too often they eventually get tossed out. One solution is to throw everything into a soup, but this time I thought I’d try something differe
I’m a recent convert to frozen puff pastry sheets. I’m now keeping multiple boxes in the freezer at all times—they’re crowding out the peas
and the Dove Bars. But this pastry earns its freezer real estate. Just thaw it, ease it out a little with a floured rolling pin, cut into shapes, prick, top and bake. It can become breakfast, lunch, dinner or appetizer.
A little bit of puff pastry can transform leftover leeks, mushrooms and Gorgonzola cheese into mouthwatering tarts.
Leek, Mushroom and Gorgonzola Tarts ~~~inspired by Ina Garten
makes 6 appetizer sized tarts
oven to 425
1 sheet puff pastry, thawed (in the fridge overnight)
4 oz fresh mushrooms, cleaned and sliced (I used Cremini)
2 leeks, trimmed, sliced and rinsed
1 Tbsp unsalted butter
1 Tbsp olive oil
Gorgonzola cheese, crumbled
- Lay out the pastry on a floured board and just ease it out with a rolling pin from the middle in both directions. Don’t roll it out too far, just an inch or so in each direction.
- Cut down the middle the long way, and then cut each half into thirds so you have 6 rectangles.
- Trace around the edge of each rectangle with the tip of a knife to form a little frame about 1/2 inch in from the edge. Prick inside the frame all over with a fork. This way when the dough bakes you’ll get a puffy crust with a flat interior.
- Lay the rectangles on two parchment lined baking sheets and keep in the refrigerator while you make the filling.
- Add the oil and butter to a saute pan and saute the leeks and mushrooms for several minutes until they are just tender but still retain their color. Don’t overcook. Season with salt and pepper.
- Spoon some of the mixture into each of the dough squares. Top with crumbles of the Gorgonzola and drizzle lightly with a little olive oil.
- Bake for about 15-20 minutes. Check them on the early side, they are ready when the pastry is golden brown.
Notes: Don’t try to roll out the dough too much, it will get too thin to handle and will bake too fast. I always keep a plastic squeeze bottle filled with a little olive oil to make drizzling easier.