I have a new favorite appetizer!! Perfect for any holiday or game day. It is quick to prepare and absolutely delicious- pretty too! This recipe was adapted from Food and Wine, contributed by Laura Chenel.
I made it to serve at our second annual Christmas concert where my kids and their friends perform for my friends, my husband, and me (aka their parents and grandparents!). This year we had many pianists, two cellists and a French horn player. The kids all did a great job, of course. It is quite a festive event! It was so warm this year we were able to have a glass of wine by the fire outside afterwards- so lovely!
I’m going to bring this deliciousness to share with my friends at my favorite blog party Fiesta Friday #102! (once again… better late than never!) This week two of my buddies are co-hosting the fun- Elaine @foodbod and Julie @Hostess at Heart. 🙂 Enjoy!!
Yield: Serves 4 to 6 as an appetizer
- All-purpose flour, for dusting
- 1/2 pound frozen puff pastry, thawed
- 2 tablespoons extra-virgin olive oil
- 3 medium leeks, white and tender green—halved lengthwise, thinly sliced crosswise and rinsed well
- 1 teaspoon finely chopped thyme
- Salt and freshly ground pepper
- 1/2 pound Gruyère cheese, coarsely shredded (2 cups)
- 3 ounces thinly sliced prosciutto
- Preheat the oven to 475° preferably on convection.
- On a lightly floured surface, roll out the pastry to a 13-inch square. Fold the corners in and lightly roll the pastry into a rough round. Transfer to a baking sheet; refrigerate.
- In a large skillet, heat the olive oil until shimmering. Add the leeks and thyme, season with salt and pepper and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
- Sprinkle half of the cheese over the pastry, leaving a 1-inch border. Spread the leeks over the cheese. Cover with the prosciutto; sprinkle on the remaining cheese. Season with salt and pepper.
- Fold up the tart edge to form a rim and bake for 17 to 20 minutes, until golden and bubbling.
- Blot any excess fat with a paper towel. Cut the tart into wedges and serve.
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Posted in Appetizers, Holiday, Quiches & Tarts, Quick, Recipes
Tags: appetizer, fast, Fiesta Friday, gruyere, leeks, prosciutto, puff pastry, tart, thyme
I have made this pot pie many, many times. I love the pearl onions, rosemary-infused broth based sauce, and puff pastry crust. In this version, I loaded it with CSA vegetables- including carrots, kohlrabi, and 5 baby bok choy! It was more of a vegetable pot pie, which I prefer. Tasty. This recipe was adapted from The New Basics Cookbook by Julee Rosso & Sheila Lukins.
Yield: Serves 8
- 4 cups chicken stock
- 3 cups sliced carrots (1/4-inch thick rounds)
- 1 large kohlrabi
- 5 baby bok choy or other greens such as kale or chard
- 4 sprigs rosemary
- 2 cups pearl onions
- 4 T unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 pounds cooked chicken breasts (about 2 large), cut into chunks or strips, about 4 cups
- coarse salt and freshly ground black pepper
- 1 sheet frozen puff pastry, thawed
- 1 egg
- 1 teaspoon water
- Season the chicken with salt and pepper and cook. (I used grilled chicken this time but broiled, steamed or poached are also all options.) Cut into bite-sized cubes or strips.
- Bring the chicken stock to a boil in a medium saucepan. Add the carrots, kohlrabi, and 1 rosemary sprig, and boil for 4 minutes. Drain, reserving the liquid, and set aside. Discard the rosemary.
- With the tip of a paring knife, make a small incision at the root end of each onion; be careful not to cut through completely so that the onion does not fall apart in cooking. Bring a medium saucepan of water to a boil, add the onions, and cook until just tender, 10 minutes. Using a bamboo strainer, lift onions out of the boiling water, rinse under cold water, and peel. Set aside.
- Add the greens to the boiling water and cook for 1-2 minutes, until wilted. Drain and set aside.
- Melt the butter in a saucepan, add the flour, and cook, whisking over medium-low heat, 3 to 4 minutes. Add the reserved carrot/kohlrabi liquid. Cook, whisking, until thickened, another 3 to 4 minutes. Add a sprig of rosemary, cover, and set aside to cool. Taste and adjust the seasoning, if necessary.
- Spread the chicken and vegetables evenly over the bottom of a deep 9×11 pan. Pour thickened sauce over the mixture and insert rosemary sprigs.
- Roll the thawed puff pastry to a rectangle large enough to seal over the baking dish. (I roll it between pieces of plastic wrap or parchment paper.)
- Whisk the egg and water together, and brush to outside rim of the baking dish with the egg wash. Drape the dough over the top and press the edges to seal. Brush the top with egg wash as well. Chill in the freezer for 20 minutes.
- Preheat the oven to 475 degrees.
- Transfer the baking dish to the oven, and bake until the pastry is puffed and well browned, 15 to 18 minutes. Serve immediately.
Posted in Casserole, Chicken (Poultry), Greens, Recipes
Tags: bok choy, carrots, chicken breasts, chicken pot pie, dinner, kid-friendly dinner, kohlrabi, pearl onions, pot pie, puff pastry
This is my FAVORITE tart. It is easy to make and looks sophisticated and pretty. I made it the other day as a light lunch to celebrate a friend’s birthday. We ate it with a green salad. In the past, I have served it as an appetizer and have brought it for several potluck events. I use store-bought puff pastry. This recipe is from Everyday Food but I had to adjust the cooking times (posted below). Finely minced garlic could also be added to the pre-baked puff pastry before adding the cheese and asparagus.
- Flour, for work surface
- 1 sheet frozen puff pastry
- 5 1/2 ounces (2 cups) Gruyere cheese, shredded (can substitute Emmentaler or Fontina cheese)
- 1 1/2 pounds medium or thick asparagus
- 1 tablespoon olive oil
- Salt and pepper
- Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet (I also use parchment paper). With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 10 minutes.
- Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 15 to 20 minutes.
Posted in Appetizers, Quiches & Tarts, Quick, Recipes, Sides, Vegetarian
Tags: asparagus, gruyere, potluck, puff pastry, tart, vegetarian