EASY PUFF PASTRY TART WITH LEEKS AND GORGONZOLA

Easy Puff Pastry Tart with Leeks and Gorgonzola image

This tart with puff pastry and caramelized leeks is perfect for brunch or a light lunch, and can be ready in just under an hour!

Provided by Marilena Leavitt

Categories Savory Tart

Time 55m

Yield 6-8

Number Of Ingredients 16

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Ingredients

1 sheet frozen puff pastry (half of a 17oz. package), thawed
For the Filling
1 lb. fresh, young leeks, thinly sliced
1 sweet onion, chopped
2 TBSP. butter
2 TBSP. olive oil
- salt & pepper, to taste
⅔ cup Gorgonzola cheese (or an aged Blue cheese or Goat cheese)
2 TBSP. Parmesan cheese
½ cup smoked ham, cubed (optional)
For the Custard:
2 large eggs, plus one egg yolk
8 oz. cream (heavy or light)
½ tsp. salt
¼ tsp. freshly ground pepper
2 tsp. flour

Steps:

Roll out the cold puff pastry on a lightly floured surface to form a 12-inch square. Transfer the puff pastry to a 9-inch-diameter glass or ceramic pie dish, lined with parchment paper. Fold the overhanging dough inward and lightly press, so that it is more or less the same thickness around the pie dish and forms a uniform edge. Prick the base of the pastry with a fork and chill in the refrigerator while you make the filling (keeping the dough very cold will help it puff up nicely and prevent it from shrinking when it bakes).
Make the filling. Clean the leeks well under cold running water. Trim and discard about 2 inches of the green tops, thinly slice the rest, and let drain. In a large, heavy skillet, heat the butter and olive oil. Add the leeks and the onion, season well with salt and pepper, and cook over medium-high heat, stirring occasionally, until the leeks and the onions are very soft and caramelized. Set aside to cool.
Preheat the oven to 400°F.
Make the custard. In a medium-sized bowl, mix together the eggs, the cream, the flour, and the salt and pepper. Add the cooled leek and onion mixture to the egg mixture and stir to combine.
Remove the puff pastry from the refrigerator, then pour the custard and filling mixture over it. Sprinkle the top with the cheese of your choice, the grated parmesan and add the ham (if using). Bake for about 30 minutes, or, until the crust is deep golden and the filling feels firm around the edges. It should look well puffed and lightly browned. Place on a wire rack to cool for about 20 minutes before slicing and serving.