Monday, November 2, 2009

Goat Cheese, Prosciutto, Leeks and Mushroom Tart

My own recipe concocted for my book club in 2008.

2 sheets frozen puff pastry, thawed
Prosciutto ham, cut in thin strips (about ½ cup)
1 cup grated Jack cheese
½ cup goat cheese, crumbled
2 cups sliced mushrooms
3 leeks (white part only), chopped
1 tablespoon prepared basil pesto
1 cup sour cream
2 large eggs
½ teaspoon ground black pepper
½ teaspoon salt


Preheat oven to 400 degrees. Unfold the pastry sheets on a work surface and roll out to a 10 inch square.  Cut each into 4 squares.  Using small knife, score 1/2-inch border around the inside of each square being careful not to cut through the pastry.  Arrange squares on 2 rimmed baking sheets.  Set aside.

Heat 3 tablespoons olive oil and 2 tablespoons butter in a skillet over medium high heat. Add the leeks and mushrooms, and sauté until leeks are tender and caramelized, about 5 minutes. Season the leeks and mushrooms with salt and pepper to taste, and scatter them evenly over the two puff pastry sheets along with the prepared ham and cheeses.

Whisk eggs, pesto, sour cream, salt and pepper in a bowl. Spoon this mixture over toppings on each pastry leaving a 1-inch border around the edge.

Bake until pastries are puffed and golden and toppings are set, about 25 minutes.

Serves 8.