LEEK AND FETA TART

By akselden

Ingredients

• 2 tbsp butter
• 2 cups chopped leeks (white part only)
• 1 6-oz. jar marinated artichokes, drained
• and sliced
• 3 cloves garlic, minced
• Salt and pepper
• 1/2 400-g pkg frozen puff pastry, thawed
• 1 large egg
• 1 cup crumbled feta cheese
• 1 cup shredded havarti cheese (preferably
• havarti with dill)
• 1/4 cup toasted pine nuts*
• 2 tbsp chopped fresh dill or chives

Preparation

Step 1

* To toast pine nuts, spread out on baking sheet , and toast in 350°Foven for 4 to 8 minutes or until light golden, or shake in a dry frying pan over medium heat until golden.

I. Preheat oven to 400°F.
2. In a medium saucepan, melt butter over medium heat. Add the leeks and cook, covered, for 15 to 20 minutes or until tender, stirring occasionally. Stir in artichokes and garlic; cook, uncovered, for 5 minutes. Season to taste . Salt and pepper. Set aside. (Leek mixture can prepared ahead and refrigerated until ready to use)

3. On a floured surface with a floured rolling pin, roll out puff pastry to make an 11" or 12" square (pastry should be quite thin). Transfer to baking sheet (Tip: Turn your baking sheet upside down so that the rim isn't in the way and the baked pastry can be easily slid off for cutting.) Roll edges inward an inch or so on all sides to form a rustic edge. Prick pastry bottom thoroughly with fork, every inch or so. Bake for about 15 minutes or until golden. Don't worry if centre rises a little more than the surrounding pastry.
4. Evenly spread leek mixture over crust. In a bowl, beat the egg with a fork. Mix in feta and havarti cheeses. Distribute cheese mixture evenly over leek layer. Sprinkle pine nuts over top.
5. Return to oven for 10 minutes. Transfer to cutting board. Sprinkle with fresh dill. Makes 30 appetizers.