Caramelized Leek Tartlets with Le Chevrot
Leeks belong to the onion family and, much like their round relatives, they get sweeter as they cook. These tartlets are a sophisticated yet easy hors d’oeuvre for your next cocktail party.
Serves 6 to 8 as an hors d’oeuvre
1 sheet of store-bought puff pastry
¾ lb leeks (about 6 small or 2 large leeks), white and pale green parts only, thinly sliced into half-moons
1 Tbsp extra virgin olive oil
1 Tbsp butter
1 tsp Herbes de Provence
¼ tsp fine sea salt
Freshly ground black pepper,
1 Tbsp all-purpose flour, for dusting
1 7-oz round of Le Chevrot,
cut into 12 slices
2 tsp runny honey
• Thaw the puff pastry according to package directions.
• Preheat the oven to 400 degrees F and line a baking sheet with parchment paper; set aside.
• Fill a large bowl with water and add the sliced leeks. Swirl the water with your hands and lift the leeks out of the water, letting the dirt fall to the bottom of the bowl. Replace the water and wash the leeks again until no more dirt remains.
• Heat the oil and butter in a large skillet over medium-low heat. Add the leeks, Herbes de Provence, salt, and pepper. Toss to combine, cover tightly with a lid, and cook until the leeks are softened, about 5 minutes. Remove the lid and continue cooking, stirring occasionally, until the leeks are lightly golden, 7 to 10 minutes.
• Unfold the puff pastry onto a lightly floured surface and roll it out until it is about 1 inch longer on both sides. Cut into 12 squares and place the squares on the prepared baking sheet. Place about a tablespoon of the leeks on each dough square. Top each square with a slice of cheese. Bake until the puff pastry is golden brown, about 15 minutes.
• Transfer the tartlets to a serving platter and drizzle lightly with the honey. Serve warm.
Roasted Tomato and Basil Frittata with Bucherondin
A frittata is the perfect way to make eggs for a crowd. This recipe is great for stress-free entertaining because it can be served hot or at room temperature, and you can even pack it up for a picnic.
1 pint grape or cherry tomatoes
1 Tbsp extra virgin olive oil, plus extra for greasing the pan
¼ tsp fine sea salt, plus more to taste
Freshly ground black pepper,
¼ cup packed fresh basil leaves (about 12 leaves), cut into thin ribbons
8 large eggs
2 oz Bucherondin cheese, cut into 4 slices
• Preheat the oven to 400 degrees F.
• Place the tomatoes on a baking sheet, drizzle with the olive oil, season with pinches of salt and pepper, and toss to coat evenly. Roast until the tomatoes are softened and blistered and some are starting to pop, about 20 minutes.
• Reduce the oven temperature to 350 degrees F. Grease a ceramic 8-in. baking dish or cast iron skillet with olive oil; set aside.
• Break the eggs into a large bowl. Season with ¼ teaspoon salt and pepper and whisk to combine. Add the roasted tomatoes and basil and stir to combine. Pour the mixture into the prepared baking dish and top with the Bucherondin slices. Cover with foil and bake for 20 minutes. Then uncover and continue baking until the center of the frittata is no longer giggly, about 20 minutes more. Serve hot, warm or at room temperature.