Yogurt and Leek Puff Pastry Tartlets
Finesse is in the spotlight for this recipe perfect for the aperitif. Softened leek is mixed with Gruyère and plain yogurt, then put on puff pastry squares. This delicate appetizer is second to none with its refined toppings: lemon yogurt and fresh herbs with a touch of crunchy radish and apple.
Ingredients
- 1 medium leek, diced
- 1 tbsp (15 ml) olive oil
- 1/2 cup (125 ml) 11% plain yogurt (see note)
- 1/2 cup (50 g) Gruyère cheese, grated
- 1 sheet (200 g) store-bought puff pastry , thawed and chilled
- 1/2 cup (125 ml) 11% plain yogurt
- 1 lemon, zest finely grated
- 2 tbsp chives, finely chopped, plus more for serving
- 1 tbsp flat-leaf parsley, finely chopped, plus more for serving
- 1 small Cortland apple, unpeeled, julienned and lightly drizzled with lemon juice
- 4 radishes, thinly sliced
Instructions
- With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper.
- In a small pot over medium heat, soften the leek in the oil. Remove from the heat. Add the yogurt and cheese. Season with salt and pepper. Mix well. Let cool for 10 minutes.
- On a floured work surface, roll the puff pastry out to form a 10-inch (25 cm) square (see note). Cut the pastry in half, then cut each rectangle into 3 to get a total of 6 small rectangles. Place the pastry rectangles on the baking sheet. Top with the leek mixture, leaving a 1/4-inch (5 mm) border all the way around.
- Bake for 25 minutes or until the pastry is golden. Let cool for 5 minutes.
Finesse is in the spotlight for this recipe perfect for the aperitif. Softened leek is mixed with Gruyère and plain yogurt, then put on puff pastry squares. This delicate appetizer is second to none with its refined toppings: lemon yogurt and fresh herbs with a touch of crunchy radish and apple.