Ingredients:
* 1 sheet of puff pastry
* ½ tsp fat (from cooking pancetta)
* 2 large leeks, 1 cut into ½ cm rounds, the other roughly chopped
* 1/2 cup heavy cream
* 2 large eggs
* 1/3 lb pancetta, diced
* 1 bunch of parsley, finely chopped
* 1/4 cup of chives, finely chopped
* 1 cup of frozen spinach, defrosted and water removed
* 1 and 1/2 cups of frozen peas, defrosted
* 1/2 cup of grated Parmesan
* 1 1/2 cups mozzarella pearls, divided
Directions:
– Preheat oven to 400°
– Cut leeks in rounds and add to a bowl of water, careful to keep rounds in tact. Submerge for 15 minutes. This will help remove any dirt within the leek. Once clean, carefully remove the leeks and set onto a paper towel to dry.
– Lightly flour work surface and roll out puff pastry so that it fills the tart tin. Trim any dough overhang and prick the surface of the dough several times with a fork. Place the tin on a baking sheet and let rest in the fridge until ready to assemble.
– Fry the pancetta until golden and crispy and set aside in a paper towel lined plate.
– Fry the chopped leeks in the residual pancetta fat until golden brown, set aside
– Fry the leek rounds on both sides, once golden remove to a plate.
– In a large bowl mix the chopped leeks, heavy cream, Parmesan cheese, pancetta, herbs, peas, egg, and spinach, adding salt and pepper as needed, until thoroughly combined.
– Top the puff pastry with the mixture and carefully top with the leek rounds, the mozzarella balls, and another sprinkle of Parmesan.
– Bake in the oven for 30 minutes until the filling is cooked through and the puff pastry and topping are golden brown. May need to broil for a few minutes for the desired color.
– Remove from the oven and let sit 5-10 minutes to cool and allow filling to set. Slice, sprinkle with Parmesan, and enjoy.
2 Comments
Ingredients:
* 1 sheet of puff pastry
* ½ tsp fat (from cooking pancetta)
* 2 large leeks, 1 cut into ½ cm rounds, the other roughly chopped
* 1/2 cup heavy cream
* 2 large eggs
* 1/3 lb pancetta, diced
* 1 bunch of parsley, finely chopped
* 1/4 cup of chives, finely chopped
* 1 cup of frozen spinach, defrosted and water removed
* 1 and 1/2 cups of frozen peas, defrosted
* 1/2 cup of grated Parmesan
* 1 1/2 cups mozzarella pearls, divided
Directions:
– Preheat oven to 400°
– Cut leeks in rounds and add to a bowl of water, careful to keep rounds in tact. Submerge for 15 minutes. This will help remove any dirt within the leek. Once clean, carefully remove the leeks and set onto a paper towel to dry.
– Lightly flour work surface and roll out puff pastry so that it fills the tart tin. Trim any dough overhang and prick the surface of the dough several times with a fork. Place the tin on a baking sheet and let rest in the fridge until ready to assemble.
– Fry the pancetta until golden and crispy and set aside in a paper towel lined plate.
– Fry the chopped leeks in the residual pancetta fat until golden brown, set aside
– Fry the leek rounds on both sides, once golden remove to a plate.
– In a large bowl mix the chopped leeks, heavy cream, Parmesan cheese, pancetta, herbs, peas, egg, and spinach, adding salt and pepper as needed, until thoroughly combined.
– Top the puff pastry with the mixture and carefully top with the leek rounds, the mozzarella balls, and another sprinkle of Parmesan.
– Bake in the oven for 30 minutes until the filling is cooked through and the puff pastry and topping are golden brown. May need to broil for a few minutes for the desired color.
– Remove from the oven and let sit 5-10 minutes to cool and allow filling to set. Slice, sprinkle with Parmesan, and enjoy.
It’s so pretty!