It’s Spring! *Dances a Jig* I don’t care what the weather does from this point forward, the calendar says that spring has sprung and I could not be happier! In honor of the season I have a very simple, very elegant, very delicious Leek and Mushroom Tart with Prosciutto recipe! It’s time to fill those porch baskets and urns with flowers and have your friends over to celebrate!
I’ve said it many, many times: I am a huge fan of frozen puff pastry! Now, I’ll make my own, but when you want a really quick-fix, nothing beats Pepperidge Farm frozen puff pastry! There are so many things you can do with it, and all of them end up looking like they take far longer to prepare than they actually do! When you can use a shortcut that is as good as a creation from scratch, why not do it!?
This goes hand-in-hand with my philosophy of living in elegant simplicity! Aim for impressive looking and delicious foods that are simple to prepare! Win!!
The recipe today is just so very easy, too! Leeks are softened in some butter. Then, mushrooms are added (I used shiitake this time) to just barely soften. After that, a titch of vermouth is added to the pan and the leek/mushroom mixture cooks a few more minutes.
Those are put atop the frozen puff pastry sheets which have been rolled out, cut length-wise to create two rectangles, and pierced in the center (this allows the center to remain flat and creates a puffy edge around the tarts). Then, sprinkled with some fresh thyme leaves and baked in the oven for just 15 minutes, they are removed from the oven and ribbons of super-thin, delicate and delicious prosciutto are added. Done.
These tarts scream Spring! And you don’t have to wait for a party, just make them any ol’ time! This recipe serves two as an entrée (with a salad), or eight as an appetizer. I do hope you’ll try them!
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten
- 2 tablespoons butter
- 2 cups sliced leeks, washed, drained and dried
- 1 cup sliced mushrooms (I used shiitake, but any mushroom will do.)
- salt and ground black pepper, to taste
- 1 tablespoon dry vermouth (a dry white wine can be substituted)
- 2 tablespoons fresh thyme leaves
- 1 ounce sliced prosciutto, cut into thin strips (ribbons)
- Preheat the oven to 375° F.
- On a lightly floured surface, roll the thawed puff pastry out to a rectangle approximately 15" x 12".
- Using a pizza wheel, cut the puff pastry in half length-wise to create to rectangles.
- Place the two rectangles on a baking sheet that has been lined with parchment paper or a baking sheet, leaving about an inch between the sheets.
- Using a fork, poke holes into the dough, leaving a 1" border around the edges.
- Brush the entire surface of both pastry sheets with beaten egg.
- In a large skillet (with a lid), over medium-high heat, melt the butter.
- Once the foam subsides, add the leeks and cover.
- Cook for 3 minutes.
- Remove the lid and add the mushrooms, salt and pepper.
- Stir to combine and place the lid back on for 2 minutes.
- Remove the lid and add the vermouth.
- Leaving the lid off, continue cooking until the liquid has been absorbed, about 2 minutes.
- Remove from heat and scoop the leek/mushroom mixture onto the center of the puff pastry, dividing it evenly between the two rectangles.
- Sprinkle the thyme evenly over the center filling on both tarts.
- Place the baking sheet into the oven and bake for 15 minutes, or until the edges of the tart are golden brown.
- Remove from the oven and sprinkle the slivered ribbons of prosciutto over the top.
- Slice and serve.