½ sheet puff pastry, thawed
4 tbsp butter, divided
1 leek, split & sliced (half moon shapes)
1½ tbsp olive oil, divided
1/2 lb mixed wild mushrooms (Morel, trumpets, King oyster, beech, etc.)
salt for seasoning
pepper for seasoning
1 shallot, chopped
1 clove garlic, chopped
¼ cup dry sherry
2 tbsp cream
5 oz Cantal cheese or sharp white cheddar , coarsely chopped
flour for work surface
Clean the leek by cutting in half lengthwise and trimming off the green leafy end. Slice each half into thin half moons. Submerge in cold water and wash well. Pull leeks from the water (so the sand remains in the bottom of the container)
In a large sauté pan or pot melt 1 tbsp of the butter. Add leeks and cook on medium-low heat until tender, about 15 minutes
Remove to a plate or dish, and set aside to cool
In the same sauté pan or pot, melt 1 tbsp butter and 1 tbsp oil over medium-high heat. Add the mushrooms and cook until tender, 5-10 minutes. If the mushrooms begin to dry out, add butter or more oil. Season with a pinch of salt and pepper
Add shallots and garlic with 1 tbsp butter and ½ tbsp oil. Cook about 1 minute
Add heavy cream and sherry. Add the cooked leeks, and allow to simmer and reduce, about 2 minutes
Add cheese , mix and wait until melted
Preheat oven to 375º
Unroll dough on a lightly-floured surface
Cut 7” x 5” rectangles with a paring knife.
Place on a parchment-lined cookie sheet and mound the mixture in the middle leaving a 1/2 margins
Bake until pastry is golden or about 20 minutes
Filling can be made ahead of time and assembled for a dinner appetizer
