Leek, Gruyere & Prosciutto Galette
- 1 sheet of defrosted frozen puff pastry
- 4 thin slices of good Prosciutto di Parma
- 3 leeks, white parts only, sliced thin
- olive oil
- 1 tsp fresh thyme leaves
- 1/2 cup of shredded Gruyere cheese
- In a heavy skillet, saute the leeks with the thyme in some olive oil for about 3 minutes on medium heat. Season with salt & pepper and set aside.
- Lay out the defrosted sheet of puff pastry and roll out the edges to thin it out a bit.
- Carefully lay on a baking sheet (you don't need to grease the pan, since the butter in the puff pastry is enough so it won't stick).
- Spread 1/4 cup of the grated cheese in the center of the pastry, leaving a border for folding.
- Spread the leeks on top of the cheese and drape the prosciutto slices decoratively on top. Sprinkle with the rest of the grated cheese and fold the edges over to make a package.
pastry, thin slices, leeks, olive oil, thyme, gruyere cheese
Taken from www.epicurious.com/recipes/member/views/leek-gruyere-prosciutto-galette-50131579 (may not work)