Leek and Gruyere Tarts

Having enjoyed a couple of 20 degree days I think we can start cautiously proclaiming that spring has arrived. Today on my morning walk with Steeler I didn't just see geese passing over head, but three white swans. The potluck gals will recall seeing two swans on the Rennie River last October, how amazing that they're already heading back for the summer! Pretty magical way to start a Tuesday. 

Leeks scream spring. Huge shocker: puff pastry, onion and cheese for dinner was a winner. This made an insanely quick and easy week night dinner. Likely considered a brunch or lunch recipe by most however as soon as the snow melts I don't mind having a smaller dinner so long as my glass of wine isn't downsized accordingly.  This rich tart should've been accompanied by a salad, but that wasn't in the cards given what we had in the fridge. I didn't make the puff pastry from scratch. When it comes already rolled out in parchment from Safeway or Sobey's freezer section, why bother. 

Leek and Gruyere Tarts

Makes 4 

4 leeks

1 tablespoon butter

1 sheet store bought frozen puff pastry, thawed in fridge over night

1 cup grated gruyere cheese

olive oil

salt and pepper

Preheat oven to 400 degrees. Heat butter in a large skillet over medium low heat. Chop root end and green tops off leeks. Slice each leek into thin rings. Cook leeks in butter until softened, about 8 minutes. Meanwhile, unroll one sheet of puff pastry and cut into four rectangles or squares, separate on parchment paper and place on baking sheet. Brush each square with a touch of olive oil, ensuring edges are coated.

Top each square with a quarter of the cheese and a quarter of the cooked leeks. Sprinkle each with salt and pepper. 

Cook in preheated oven until puffed and golden brown, about 15-18 minutes. Watching carefully in the last few minutes. Don't pull it too soon because the pastry won't be cooked through.

Would've been nice with a glass of crisp German white, but I made do with the Pinot Noir I had on hand ... the struggle is real. Enjoyed while Dave worked on his last paper for this term, summer really is on it's way.