with Caramelized Leeks
1 frozen puff pastry sheet
1 large egg, beaten
Tete de Moine cheese, cut into slices
Sauteed leeks, recipe follows
Blanched asparagus, recipe follows
Thaw the puff pastry according to directions.
Preheat oven to 400°F.
Cut pastry sheet into 20 squares; place on a baking sheet. Brush tops of pastry squares lightly with beaten egg and place a piece of parchment paper on the top of the puff pastry -- it should stick to the egg. Place in oven and bake until the puff pastry rises, then remove the parchment paper. Reduce heat to 325° F and continue baking until golden brown; remove from oven and set aside to cool.
Increase oven temperature to 350°. Split puff pastry squares in half making 20 tops and 20 bottoms, or 40 pieces. Line squares on a parchment-lined baking sheet. Top each with a slice of cheese, 2 teaspoons of leeks and 2 pieces of asparagus. Bake in oven for about 3-5 minutes, until cheese melts. Serve warm.
2 Tbsp unsalted butter
4 large leeks, cleaned and chopped into 1/2 inch pieces
Heat the butter in a medium sauté pan over high heat. Add the leeks and sauté for about 2 minutes. Reduce the heat to medium and continue cooking until lightly browned and completely cooked. Add salt to taste. Remove from the heat and cool.
1 Tbsp kosher salt
40 thin asparagus spears, cut to 2” pieces
Fill a medium sized saucepan half-way with water and salt; bring to a boil. Cook asparagus for 1 minute, remove from pan and plunge immediately into ice water to stop the cooking process and keep the nice green color. When asparagus is thoroughly cool, drain well. Set aside until ready to assemble the appetizer.