To make these pretty pastries, an easy yet impressive dish for an impromptu weekend brunch, simply cut purchased puff pastry into 6 rectangles, each about 6 by 5 inches (15 by 13 cm). You can top the rectangles as is, or, for a more elegant touch, give the toasts a rim by cutting thin strips of leftover puff pastry and attaching them around the edges of the rectangles by brushing them with a bit of beaten egg. Brushing the exposed pastry with more of the egg before baking will give it an attractive golden color.
Leek, Pancetta and Gruyère Pastry Toast
- 6 unbaked puff pastry rectangles
- 2 Tbs. olive oil
- 2 leeks, halved lengthwise and cut into 3 1/2-inch (9-cm) lengths
- 4 slices pancetta, cut into bite-size pieces
- 1/2 cup (2 oz./60 g) shredded Gruyère cheese
1. Preheat an oven to 400°F (200°C).
2. Line a baking sheet with parchment paper. Place the pastry rectangles on the prepared baking sheet.
3. In a sauté pan over medium heat, warm 1 Tbs. of the olive oil. Add the leeks and sauté until softened, about 2 minutes. Transfer to a plate and set aside. In the same pan over medium heat, warm the remaining 1 Tbs. olive oil. Add the pancetta and cook, stirring often, until browned, about 5 minutes. Transfer to paper towels to drain. Sprinkle cheese over the pastry rectangles and arrange the leeks and pancetta on top. Bake until the pastry is puffed, crisp, and golden, about 15 minutes. Serves 6.
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