FONTINA, LEEK AND MUSHROOM PASTRY

If there is ever, a recipe to try, this is the one! I have made this often over the years, as an appetizer, for brunches, as a dinner side dish, and for lunch. It is always a hit, even for people who have never eaten a leek in their lives. I love this dish! The combination of ingredients is perfectly balanced and... extraordinarily delicious.

For me, it is a little slice of culinary heaven. Made with fresh, savory ingredients, in a flaky crust. It is by far, better than anything you've ever had, even in the best of dining establishments. Your friends will think you were baking for hours, and will be wowed by the delightful taste of this flavorful dish.

This is not difficult to make. And it's presentation is impressive. Sadly though, the other night, in my haste to sit down and devour this pastry braid, I overstuffed it a bit, and my braid, didn't hold together well. That's a first. And... it only happened of course, because I needed to photograph it. lol

I can not rave about this dish enough. The touch of cream, makes all the difference in the world, and should not be substituted for low fat or 1/2 and 1/2. It would be disappointing not to experience the true taste of this gourmet styled dish. The little bit of fat per serving, is easily offset by the mushrooms and leeks. Overall, it is a healthy meal. Especially if served with a little side salad.

When you serve this pastry, you will most certainly, be then envy of all your friends!

 



Prep time: 25 min.      Cook time:15 min. + 40 min. baking.     Serves: 6-8.
 

Ingredients:
1 sheet puff pastry dough, rolled out to 1/8" thickness. About 12x14
3 Tbsp. unsalted butter.
3 leeks, white and pale green parts only, chopped (about 2 cups.).
10oz. fresh mushrooms, sliced.
1/2 cup (4 fl. oz.) heavy cream.
1 tsp. minced thyme.
3/4 cup shredded fontina cheese.
Sea salt and freshly ground pepper.
Flour for rolling out the dough
1 egg, beaten

Directions:

• In a frying pan, melt 2 tablespoons of the butter over medium heat.
• Add the chopped leeks and cook, stirring frequently, until tender, about 8-10 minutes.
• Transfer to a bowl. 
• Add the remaining 1 tablespoon butter to the pan and melt over medium heat.
• Add the mushrooms and cook again over medium heat, stirring occasionally, until the juices evaporate and the mushrooms begin to brown, about 8 minutes.
• Return the leeks to the pan. Stir in the cream and thyme.
• Bring to a boil.
• Cook, stirring frequently, until the cream is almost evaporated, about 3 minutes.
• Transfer to a bowl.
• Stir in the cheese, and season with salt and pepper.
• Let cool completely.
• Preheat the oven to 375 degrees.
• Cut a piece of parchment paper to fit a 10-by-12-inch rimmed baking sheet.
• Roll out the puff pastry on a floured work surface into a 14-by-12-inch rectangle about 1/8" thick. Transfer the dough to the parchment paper.
• Refrigerate the dough on the baking sheet for 15 minutes. 
• Remove the pastry from the refrigerator.
• Slide the pastry (with the parchment) onto a work surface.
• Trim the rough edges of the pastry.
• Spoon the mushroom mixture in a vertical 3-inch strip down the center of the pastry, leaving a 1-inch border at the top and bottom. Using the tip of a small sharp knife and cutting toward the filling on the diagonal, cut strips 1 inch wide along the side of the pastry, stopping where the cut reaches the mushroom mixture. 
• Fold the strips of dough diagonally, alternating left and right, over the filling.
• Tuck the ends underneath. The loaf, should resemble a braid.

 



• Carefully slide the pastry with the parchment back onto the underside of the baking sheet.
• Lightly brush the top of the pastry with some of the beaten egg.
• Bake until the braid is puffed and golden brown, about 40 minutes.
• Let cool for 10 minutes.
• Cut the braid crosswise into thick slices, transfer to a large platter, and serve warm.

 

 



Now Enjoy!