Browse “smart” leeks and pecorino


I'm always doubtful when I read the adjective “crafty” next to a recipe. I suspect that it contains a rip-off, there is little clever in the kitchen. But this time there is a bit of cunning, if only for the simplicity of execution of this base which is not a real pastry made to perfection but a simple solution to obtain something very similar with fewer risky steps and unexpected events.

The clever puff pastry is an old recipe that was around the web almost twenty years ago and that I discovered thanks to Stefania – the happy Arab in 2012. Since that time I think I've only done it a couple of times immediately afterwards and then forgotten about it. She came back to me when I tapped on Pinterest small puff pastries with leeks and Osso Iraty, a French sheep's cheese.

I haven't bought ready-made puff pastry for some time now, I usually replace it with brisée but this time it wasn't possible to replicate it. So a little flash reminded me of this crafty version of puff pastry to which I also added the replacement of the French cheese with Italian pecorino and I set about the task. With the clever pastry with leeks and pecorino I made 6 perfect tartlets for an aperitif or as a starter. If you don't feel like making single portions, you can always make a classic savory pie to cut into wedges and place in the center of the table.

You can see the result: crumbly and tasty sheets in just a few steps.

“Smartly” browse leeks and pecorino

Puff pastry:
220 g of spreadable cheese (Philadelphia type)
130 g of butter at room temperature
220 g of 00 flour
1 teaspoon of salt

Filling:
2 medium leeks
120 g of grated pecorino
extra virgin olive oil
sale
pepe

In a mixer, quickly mix the cheese, butter, flour and salt until you have a crumbly mixture. Turn the crumbs onto a work surface and, again quickly, create a coarse dough (it does not have to have a uniform texture). Flatten it and wrap the dough in cling film and keep in the fridge overnight (or for at least 4 hours). Take the dough and roll it out evenly, giving it the shape of a rectangle. Give it a tri-fold (i.e. fold the ends one over the other), wrap in cling film and leave to rest in the fridge for half an hour. Repeat folding and resting three times.

Once the pasta is ready, divide it into two parts (I froze one).
Roll out the pastry rather thinly, giving it a square shape. Trim it if necessary and cut out 6 rectangles. Spread the 6 sheets on a baking tray and leave to rest in the fridge for half an hour.
In the meantime, wash and clean the leeks. Cut them lengthwise into thin strips. Season with oil, salt and pepper.

Arrange the ingredients in front of you: distribute a little pecorino on each sheet and a little leeks on top. Season again with a drizzle of oil and a little pepper and then bake in a preheated oven at 180°C fan assisted for 10-12 minutes. Remove from the oven once cooked and eat immediately.


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