Another one from Everday Food with my twist.
This was delicious! I love leeks and want to use them more because I forget how much I love them. So tasty. Be sure to wash them very well because they are SANDY.
I totally modified the recipe and we loved it.
1 sheet frozen puff-pastry - THAWED
(Just use both of the sheets in the box and save yourself the heartache of not having enough... double the rest-o-this stuff)
1 Tbsp. sour cream (I always use low-fat... still yummy)
1 Tbsp. grainy mustard (didn't have that so I used plain ol' honey mustard)
coarse salt and ground pepper
2 large leeks, white and light-green parts only
1 Tbsp. unsalted butter
3/4 lb. grape or cherry tomatoes or whatever the heck sounds good to you
About 2 balls of the mini-Mozzarella balls (it calls for 2 oz. of goat cheese but mozzarella sounded more appealing and was delish)
2 tsp. fresh thyme of basil leaves (oops... forgot this part. Welcome to end of summer brain!)
Put thawed puff pastry dough on a cookie sheet lined with a silicone liner or parchment paper. Stretch it out as much as you can w/o breaking it. I used my clean fingers. In a small bowl, combine sour cream, mustard and some salt and pepper. Spread mixture over pastry, fold over 1/2" border on all sides and press edges to seal. Refrigerate 10 minutes.
Chop up your leeks until you don't feel like chopping anymore. In a large skillet, melt butter and add leeks over medium heat. Season with salt and pepper and cook, stirring constantly, about 3 minutes. Reduce heat and continue to cook until leeks are soft - about 5 more minutes. Arrange leeks evenly over pastry. Top with tomatoes and season with salt and pepper. Bake at 400 for about 25 minutes. About 20 minutes into baking, put mozzarella slices/chunks/whatever on to let it melt. If you use goat cheese, put it on AFTER the 25 minutes and also add the herbs if you remember.
We also made a "normal" pizza with tomato sauce and grated cheese for the kiddos. Who doesn't like puff pastry?
Printable Recipe.
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