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
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!