Monday, April 11, 2011

Leek, Gruyere & Prosciutto Galette

I don't want to call this a tart, since there is really no filling.
Let's call it a "galette", since you fold up the sides to make a package. More like a pizza, if you ask me.

I have made this numerous times over the last 10 years. It's an easy lunch when you need to impress in a hurry. Served with a green salad and you are ready.

Leek, Gruyere & Prosciutto Galette: (adapted from Food & Wine) serves 4 for lunch

1 sheet of defrosted frozen puff pastry
4 thin slices of good Prosciutto di Parma
3 leeks, white parts only, sliced thin
olive oil
1 tsp fresh thyme leaves
1/2 cup of shredded Gruyere cheese

In a heavy skillet, saute the leeks with the thyme in some olive oil for about 3 minutes on medium heat. Season with salt & pepper and set aside.

Lay out the defrosted sheet of puff pastry and roll out the edges to thin it out a bit.
Carefully lay on a baking sheet (you don't need to grease the pan, since the butter in the puff pastry is enough so it won't stick).

Spread 1/4 cup of the grated cheese in the center of the pastry, leaving a border for folding.

Spread the leeks on top of the cheese and drape the prosciutto slices decoratively on top.
Sprinkle with the rest of the grated cheese and fold the edges over to make a package.

That's it. You are ready to bake it now.

Place the baking sheet in a 400F oven for 20 minutes, until pastry is puffed and golden.

Let the galette rest for 5 minutes and slice into 4 slices.

The tart queen is back!


mil said...

Yummy!!! I think you made this for us long ago. My mouth is watering.

The Japanese Redneck said...

Very nice. I luv puff pastry.

Oui, Chef said...

You can call it whatever you want, Stacey...I'll call it fabulous! - S

Kate said...

I just happen to have some puff pastry in the frig...this sounds wonderful.

girls who like to gorge said...

Oh wow!! this looks so great! Rather simple too.. however the quality ingredients really make it stand out! xxxx

Tom @ Tall Clover said...

Stacey, this looks so good, but I'm going to take a low-brow approach as my lazy butt does not want to go the store.

For now, frozen pie crusts, Spanish onions and bacon, as far as substitutions go, I think I can live with this before my next try at making the galette with the proper list of ingredients -- thank you!

um, bacon bacon.

kat said...

I'd eat this everyday for lunch if I could!

The Short (dis)Order Cook said...

Cheese, prosciutto, and puff pastry. It doesn't get much better. Simple stuff put together for an awesome treat!

Elra's cooking and baking said...

With all of this ingredients, I am sure it tastes divine!

Merve said...

Um, hi, can you say looks delicious? I thought it would be intimidating when I saw the picture, but using frozen dough is love. I'm scared to death of making my own dough.. The possibilities with this!! Will keep it in the archives for the right day :)

Eileen said...

Beautiful! This is my kind of food!

Joanne said...

There's something about puffed pastry that just keeps me coming back for more. Whatever you call this, I'm pretty sure I wouldn't be able to stop eating it!

Claudia said...

Oh so easy and tasty. Too bad I don't have anyone to impress! Right this minute. Ordering your French book - getting expensive to read you.

Kitchen Hospitality said...

This looks very delicious!

Proud Italian Cook said...

Holy cow, this looks so good! You remain, "The Tart Queen"!