Long Leek Pie

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This is a really great appetizer, with a picture that doesn’t do it justice. But trust me, it’s yummy and it’s easy.  A winning combination.

It’s puff pastry topped with leeks that have been simmered in white wine and herbs, then topped with goat’s cheese or crème fraîche. Did you know that some people don’t like goat’s cheese? It’s true, and crème fraîche isn’t a bad substitute for those people.

The recipe is from Yvette van Boven’s cookbook, Home Made. It serves 4-6 people. Mine was smaller, but a lot for two people.

What you need:

  • 4 sheets all-butter puff pastry
  • 3 leeks 
  • ¾ cup white wine
  • butter
  • a few thyme sprigs 
  • Salt and freshly ground pepper
  • ½ cup aged goat cheese, grated or crumbled, or 1/2 cup crème fraîche
  • 1 egg white, loosely beaten  

What you do:

  1. Cut the leeks into three sections, removing the bottom and the dark green leaves. Wash the leeks, then simmer in the white wine, butter, thyme, salt, and pepper for about 20 minutes. Remove the leeks from the simmering liquid and pat them dry.

  2. While the leeks are simmering, stack the puff pastry and roll it out lengthwise. Use the back of the knife to score a rectangle just a few centimetres inside the edge; this will form a border. Place the leeks next to each other inside the border of the puff pastry.

  3. Top the leeks with goat cheese or crème fraîche, and brush the outer edges with lightly beaten egg white. (I put a little bit of freshly grated parmesan on top of the crème fraîche)

  4. Bake for about 25 minutes at 400°F. The edge will rise and become browned.

Enjoy it while it’s hot!

Leek, Prosciutto and Gruyere Toasts

 

I made this yummy appetizer for my mom’s birthday, and it was a big hit.  I used the leek recipe from here, but then changed the recipe a bit by adding the prosciutto and switching the brie for gruyere.  The brie would be amazing on these, but we already had one appy using it, so I wanted to use a different cheese.

You can make the leek part ahead of time, and then make them up just before you need to serve them.

What you need:

3 tablespoons butter

6 cups leeks, sliced thinly

2/3 cup whipping cream

1/3 cup parmesan

salt and pepper

100 grams or so of prosciutto

grated Gruyère cheese (or pieces of Brie)

1 loaf sourdough baguette (Terra Bread makes a great one)

What you do:

1. Heat the butter in a frying pan, then add the leeks.  Cook for about 15 minutes, until they are soft, but not browned.

2. Add the cream and bring it to a boil, then cook for about 2 minutes. Stir in the parmesan, salt and pepper.

3. Slice the bread in half lengthwise and put it on a baking sheet.  Spread the leek mixture onto the bread.

4.  Put some prosciutto on the bread, then top with some grated cheese.

5. Bake at about 400F for about 10 minutes, or until the cheese is melted and bubbling a little.

6.  Slice the bread and serve right away.