Author Notes
A pastry puff topped with a combination of goat cheese, heavy cream, potato, egg, leeks and garlic. The perfect appetizer or entrée. —Vicky | Things I Made Today
Ingredients
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1/2 pound
packaged frozen puff pastry, (usually one sheet), defrosted
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1
egg, whisked
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5 ounces
goat cheese
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1/2 cup
heavy cream
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3 tablespoons
olive oil, divided
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1
small leek, white and light green parts, thinly sliced
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3
garlic cloves, minced
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Kosher salt
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1
medium yukon gold potato, sliced thinly on mandolin
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3-4
thyme
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freshly ground black pepper
Directions
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Preheat oven to 425°F.
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Lightly roll out puff pastry on parchment to smooth out creases. Transfer dough with parchment paper to a baking sheet. Using a knife, lightly score a 1" border around the dough and prick a couple times in the center with form. Brush with egg wash and bake until golden and slightly puffed, about 10 minutes.
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Meanwhile, in a medium sized bowl, mix goat cheese and cream. Set aside.
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Next, heat 2 tablespoons of olive oil in a medium sized sauce skillet over medium-high heat. Add leeks and cook until they soften. Season with salt, and stir in garlic for 30 seconds.
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When puff pastry is done, let cool slightly. If it puffs up too much, prick with a fork to deflate. Spread goat cheese mixture evenly within the 1 inch border. Next, pull leaves off of 2 sprigs of thyme and sprinkle on top. Place potato slices, 1-2 layers deep, on top of goat cheese, drizzling with olive oil and salt in between if doing 2 layers. Top with leeks and black pepper.
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Bake until pastry is golden brown and baked through, about 18-20 minutes. Let cool slightly. Sprinkle remaining thyme on top before serving.
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