* Leek, Pancetta & Gruyere Tart
Leek, Pancetta &
- 2 TB olive oil, divided
- 2 leeks, white and pale green parts,
sliced into rounds
- 1 package sliced pancetta, coarsely
- 1 sheet frozen puff pastry,
- 1/2 cup shredded Gruyere
In a saute pan, warm 1 TB olive oil over medium heat. Add the leeks
and saute until softened, about 2 minutes. Transfer to a
plate and set aside. In the same pan, heat the remaining 1 TB oil
over medium heat. Add the pancetta and cook, stirring occasionally,
until browned, about 5 minutes. Using a slotted spoon, transfer to
paper towels to drain.
Preheat oven to 400'. On a baking sheet lined with parchment, lay
the puff pastry down and press and stretch the pastry until it
almost reaches all 4 edges. Using a fork, prick the pastry evenly
over its entire surface. Fold in 1/2-inch along all 4 sides to
create a border.
Arrange the leeks evenly on top of the pastry, and then sprinkle
evenly with the Gruyere and pancetta. Bake until puffed and
golden brown, about 20 minutes.
Remove from oven and cut into 8 pieces, or smaller pieces if
serving as a hors d'oeuvre.
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