I love cooking with leeks. A part of the onion family, they are a milder, sweeter version. This recipe makes for a great quick and easy appetizer. We had this as a side to Stuffed Rack of Lamb for Two (recipe coming soon).
When cooking with leeks, make sure to thoroughly clean them out. Dirt hides in the many layers. Soak them in water first for about 10 min. Cut them and run the slices under running water.
recipe from Everyday Food
all purpose flour for work surface
1 sheet store bought puff pastry, thawed
2 tbls. butter
2 leeks, halved lengthwise and thinly sliced crosswise, rinsed well
coarse salt and ground pepper
1. Preheat oven to 375 degrees. On a lightly floured work surface, roll out pastry. Transfer to a baking sheet lined with parchment paper.
2. With a paring knife, lightly score the pastry 1/2 inch from edges, creating a border; prick pastry inside border all over with a fork. Refrigerate for 15 min., then bake until golden brown, 18-20 min.
3. Meanwhile, in a skillet, heat butter over medium. Add leeks; season with salt and pepper, and stir. Cover, cook until wilted, about 5 min. Uncover; cook until tender, 10-12 min. Spoon leeks onto crust, cut into wedges and serve.
We grated some fresh Parmesan on top to add another layer of flavor.
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