We had a lovely Easter dinner at our friends Jarrett and Sarah. They made tons of great food, we dyed eggs, and had a fabulous time. I wanted to share a great recipe from Martha Stewart magazine that I made as an appetizer:
1. Roll out frozen puff pastry dough, to about 14 inches by 10 inches, or whatever fits on your cookie sheet. Fold over to make a ridge around the edge. Brush with a beaten egg with a bit of water and sprinkle generously with shredded Parmesan cheese. Put wax paper and on a baking sheet, in the fridge for 30 minutes or so.
2. Cut up about three large leeks, mainly using the more tender inner portions. I sliced them into half inch by four inch pieces, and tried to get a nice variety of colors. Saute in some butter until tender, adding fresh, finely chopped, thyme towards the end. Let cool in the fridge until room temperature.
3. Bake pastry at 375 for about 15 minutes. Take out pastry and press flat with a spatula when it is golden. Arrange the leeks on the pastry in rows. Sprinkle with chopped kalamata olives and some extra Parmesan cheese. Bake an additional 10 minutes.
4. Remove and randomly scatter a few pieces of brie, thinly sliced. These will melt a bit. Let cool on a rack and cut up with a pizza cutter into yummy and easy appetizers!
Enjoy! Sorry about the picture, my flash has died on me. But I wanted to share a bit!
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