This recipe was conceived out of available ingredients at my house. And it was damn tasty.
1 sheet frozen puff pastry, thawed
1 medium or large leek
2+ tablespoons olive oil
1 large Portobello mushroom
2 eggs, beaten
¼ cup mozzarella (or other cheese), shredded
¼ cup parmesan cheese, shredded
1 teaspoon fresh thyme
Salt and pepper to taste
- Be sure to thoroughly thaw puff pastry for at least 30 minutes before use. Preheat oven to 400º.
- Thinly slice the white and light green parts of the leek. Heat olive oil in skillet over low medium heat, add leeks and sauté until tender and fragrant, about 3 minutes.
- De-stem and thinly slice Portobello mushroom. Put a sheet of aluminum foil on a cookie sheet and spray with cooking spray. Place mushroom slices on foil and spray their tops with cooking spray. Bake in oven for 4 minutes.
- While mushrooms are baking, spray another skillet with cooking spray. Heat to medium and add eggs and scramble. Aim to create little nuggets of egg for ease of distribution on puff pastry. Do not overcook!
- Unfold puff pastry onto a lightly floured work space. Roll out dough if needed and repair any rips/splits in the dough. Then, lightly salt and pepper puff pastry and then evenly spread leeks over surface, leaving a small border along the edges for sealing purposes.
- On top of leeks, sprinkle the mozzarella cheese in a thin layer, and then a layer of mushroom slices. Add a layer of scrambled eggs, and one of parmesan cheese, and sprinkle fresh thyme evenly over the top.
- Roll up the dough. Moisten the ends and edge of dough with water and pinch to seal. Brush with some additional olive oil.
- Bake for 15-30 minutes to melt cheese and brown outside of puff pastry shell.
- Allow to cool and then slice to serve.
Makes 12-14 slices.
Sadly, I failed to take a picture in a timely fashion. This is all that was left when I was with camera in hand.
It was delicious. I thoroughly enjoyed the piece that I had. Pretty easy recipe too!