Fiddlehead, Leek and Gruyere Tart
  • 1 tablespoon olive oil
  • 1 leek, trimmed, cleaned and thinly sliced
  • 1 clove garlic, finely chopped
  • 1 sheet good quality, made with butter, phyllo dough, thawed as directed on package.
  • salt and pepper to taste
  • 1½ cups gruyere, grated
  • ½ pound fiddleheads, well cleaned and blanched for 15 minutes.
  1. Heat the oil in a pan over medium heat.
  2. Add the leek and cook until tender, about 3-5 minutes.
  3. Next, add the garlic and cook until fragrant, about a minute.
  4. Remove from heat and season with salt and pepper.
  5. Preheat oven to 400 degrees.
  6. On a slightly floured piece of parchment paper unroll thawed pastry.
  7. Using a floured rolling pin, roll the puff pastry into a 12-by-10-inch rectangle.
  8. Place pastry and parchment on a baking sheet.
  9. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at ½-inch intervals.
  10. Bake in preheated, 400° F oven for 20 minutes, rotating halfway through cooking time.
  11. Remove from oven and sprinkle ½ the cheese over the phyllo, followed by the leek mixture, the fiddleheads and finally, the remaining cheese.
  12. Bake for an additional 20 minutes or until the phyllo dough is golden brown.
  13. Cut into small squares to serve as an appetizer or if you wish to serve the tart for lunch or a light supper, cut into larger squares and serve with a side salad.
Recipe by Older Mommy Still Yummy at