Leek & Onion Puff Pastry Tart with Camembert
So, it's recently become apparent to me that I have a thing for leeks.
They are so subtle. I just love them. This leek and onion puff pastry tart is a fabulous way to showcase the gentle leek. I need to go on record here and say that I do not make my own puff pastry (Jamie Oliver doesn't either, so that's good enough for me).
This recipe really takes no time at all to knock out - the only tedious bit is waiting for this deliciousness to come out of the oven.
I used Camembert in this time but I've made this with brie before as well. Camembert is a bit stronger than brie, but they are very similar. So whichever one you've got on hand (or can find more easily) feel free to use. I don't like the edges on brie and Camembert, so I cut them off, but it's not a must.
I really like making this tart on a lazy weekend and eating it while I watch TV. It feels like I'm eating healthy pizza. Gilmore Girls is on Netflix right now and I've made it to the final season. I watched far too many episodes this past weekend and reveled in it. I highly recommend enjoying this tart with some Lorelai and Rory.
Leek & Onion Puff Pastry Tart
Makes 8 servings (2 tarts) | Prep time: 10 minutes | Total time: 25 minutes
2 ready bake puff pastry sheets
8 oz (227 g) Camembert
1 tablespoon olive oil
3 cloves of garlic, minced
1 red onion, thinly sliced
2 leeks, white and light green parts thinly sliced (discard dark green part)
salt and pepper
Defrost puff pastry according to package directions. Preheat oven to 400 degrees F (200 C).
Lay pastry sheets on non-stick baking trays and fold edges over 1/2 an inch to create a border.
Heat a frying pan over medium heat. Add the tablespoon of oil and when heated add the garlic. Let garlic cook for 30 seconds. Add the onion and cook for 3 minutes, stirring occasionally. Add the leeks and let cook for 5 minutes, stirring occasionally. Remove from heat.
Slice Camembert into 10 strips. Lay 5 strips flat across each of the puff pastries. Add half the leek mixture to each pastry.
Bake for 15 to 20 minutes or until golden brown.
Remove from the oven and let cool for 1 to 2 minutes before cutting and serving.