When you work with fungi all day you start to think EVERYTHING looks like it…and you start to think it’s pretty.
Today I was going through bacterial contaminated fungi plates, found a pink one, and exclaimed with glee “check out this gorgeous bacteria”!! Now, “gorgeous things” are subjective of course, but this bacteria was all kinds of pretty.
Being the only English girl in my lab, sometimes people don’t know what I’m saying, and since I can’t speak French back to most people I work with, my excitement usually only gets celebrated by me.
Not to gross you out or anything, but fiddleheads can often look like fungus, and NO that’s not why I love them, but I do think they’re pretty.
I remember being little, holding my Poppa’s hand, and picking them right by our house. I usually buy them at the Farmer’s Market now, but the nice memory is still there AND they look like cool fungus. It’s a win-win.
I know you’ll like this tart. It is so simple to make, gorgeous, and tastes HEAVENLY! Puff pastry + leeks + fiddleheads + Gruyère? LOVE!
To make this, roll out one sheet of thawed puff pastry and put it on an oiled baking sheet. Drizzle the pastry with olive oil.
Add the cooked garlicy leeks.
Add the Gruyère.
Add the blanched fiddleheads.
Fold the puff pastry around the edges of the tart and brush the outside with olive oil. Bake in a preheated oven until the dough is golden brown, about 20-30 minutes. Let stand before serving (about 10 minutes).
Enjoy and have a great weekend!
- 1 tablespoon olive oil
- 1 leek, trimmed, cleaned and sliced thinly
- 1 clove garlic, minced
- 2 tsp fresh lemon juice
- 1 sheet of puff pastry, thawed as directed on package
- Olive oil for brushing pastry
- salt and pepper to taste
- 1 cup gruyere, grated
- 1 handful of fiddleheads, well cleaned and blanched for 3 minutes
- Preheat oven to 375 F.
- Heat the oil in a pan over medium heat. Add the leek and cook until tender, about 3-5 minutes. Add the garlic and cook until fragrant, about a minute. Remove from heat, mix in the lemon juice and season with salt and pepper.
- Throw your fiddleheads into boiling water and blanche for 3 minutes, drain and set aside.
- Place the puff pastry on a greased baking sheet and brush it with oil. Sprinkle the leeks over the dough followed by the cheese and finally the fiddleheads.
- Fold the puff pastry around the edges of the tart and brush the outside with olive oil.
- Bake in oven until the dough is golden brown, about 20-30 minutes.
- Let stand before serving (about 10 minutes).
Recipe adapted from Closet Cooking