LEEK AND PANCETTA TART
Serves 6.
Note: A 17.3-ounce package of Pepperidge Farm puff pastry contains two sheets, each about 9 inches square.
• 1 sheet frozen puff pastry, about 9 inches square and 1/8-in. thick, defrosted in the refrigerator (see Note)
• 2 oz. pancetta, cut into 1/4-in. dice
• 3 tbsp. olive oil
• 4 c. chopped leeks, white and light green parts only (about 5 medium leeks)
• 1 tsp. dried thyme leaves
• 1/2 tsp. kosher salt
• 1/4 tsp. black pepper
• 1/4 c. crème fraîche
• 1/3 c. grated Gruyère cheese
Directions
Place the pastry sheet on a lightly floured work surface and, with a rolling pin, gently flatten any seams in the dough, then roll dough into a 10-inch square. Using the removable bottom of a 9-inch tart or springform pan as a guide, cut a 9-inch circle from the dough and transfer it to a baking sheet. With a small sharp knife gently trace a 1/2-inch border inside the circle, taking care not to cut all the way through the dough. (You simply want to trace a frame within the circle, which will rise around the filling and form the sides of the tart.) Refrigerate tart shell while you prepare the filling. (Tart shell can be prepared 1 day ahead; keep covered and refrigerated.)
Arrange a rack at center position and preheat oven to 425 degrees.
Place a medium, heavy skillet over medium heat and when hot, sauté pancetta, until crisp and golden, 4 to 5 minutes. Remove with a slotted spoon and drain on paper towels.
Add olive oil to the same skillet and place pan over medium heat. When oil is hot, add leeks and sauté, stirring, until softened but not browned, about 8 minutes. Season with thyme, salt and pepper. Remove leek mixture from heat and stir in the crème fraîche. Cool mixture 5 minutes.
Spread the leek mixture evenly within the inside circle of the tart shell. Sprinkle leeks with cheese, then with pancetta. Bake until sides have puffed and are golden brown, about 20 minutes.
Cool 5 minutes, then cut tart into 6 slices.
Nutrition information per serving:
Calories355Fat28 gSodium294 mg
Carbohydrates21 gSaturated fat9 gCalcium110 mg
Protein6 gCholesterol49 mgDietary fiber1 g
Diabetic exchanges per serving: 1 vegetable, 1 bread/starch, 5 1/2 fat.
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