Leek, Olive, and Goat Cheese Pastry

We had this leek, olive, and goat cheese pastry for dinner this week. With a few modifications to the basic recipe it was delicious and easy to assemble in stages on a busy evening. I cooked the leeks, chopped olives, and crumbled and shredded cheese during the kids’ afternoon nap. When Carl came home all I had to do was stir everything together, roll and assemble the pastry, and pop it in the oven. It would be delicious with something fresh and light like a salad to balance the stronger cheese and olive flavors. My modified version of the recipe is posted below. The original comes from Better Homes & Gardens’ All-Time Favorites brochure.

LEEK, OLIVE, & GOAT CHEESE PASTRY

Serves 4 as a main meal, 6 as a side

  • 1 sheet of puff pastry (what we used), or one frozen or homemade tart or piecrust
  • 1 cup finely chopped leek (white part only, save the green parts for making vegetable broth another day)
  • [1/2 cup finely chopped fennel – the original called for this but our store didn’t have fennel in stock. It was still very good without it.]
  • 1 Tbsp olive oil
  • 1 cup total crumbled aged goat cheese (chèvre) and shredded Parmesan (I used 3/4 cup goat cheese, 1/4 cup parmesan – you could use one or the other, less or more)
  • 1/2 cup coarsely chopped Gaeta, kalamata, or other Italian olives (The original calls for 3/4 cup, but we found the olive flavor overwhelmed the other ingredients. I would use 1/2 cup next time, and rinse and dry the olives to get rid of some of the brine)
  • 1 Tbsp fresh thyme (we only had dry on hand – adjust accordingly as you like)

1. Preheat oven to 375. Allow crust to stand/defrost according to package directions. Line a baking sheet with parchment paper. Roll crust into an 11 inch circle on the baking sheet (flour the surface if using puff pastry).

2. Cook the leeks (and fennel, if you have it) in the olive oil over medium heat for 5 to 6 minutes until tender. Remove from heat. Stir in cheese, olives, and thyme. Cool slightly.

3. Spread filling in center of pastry, leaving the outer 1.5 inches uncovered. Fold uncovered pastry up around the edges (like a galette).

4. Bake for 30 to 35 minutes or until pastry is golden brown. Cut into wedges and serve warm.

I can picture a lot of tasty variations on this one – mushrooms instead of olives, slivers of sun-dried tomatoes, throwing in a shallot…

 

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