You could also make this with gorgonzola cheese!
Tools you'll need
Parchment paper
cookie sheet
Large veggie knife
Cutting board
2 Mixing bowls
Measuring spoons
Mixing spoon
Frying pan
Rolling pin
Ingredients
Wheel of brie cheese cut into small cubes or a tub or two of large crumbled gorgonzola
2 Leeks light green and white part
1/2 tsp salt
1 small butternut squash peeled, seeded, cut into small cubes
Rosemary, ground black pepper, and thyme to taste (1-2 Tbs of the rosemary and thyme most likely)
2 cloves minced garlic
1-2 Tbs olive oil
1 Tbs butter
1 egg
1 thawed puff pastry sheet
Instructions
Peel and cube the butternut squash into small pieces. Toss in the olive oil and seasoning. Place on the cookie sheet and roast for 30 minutes at 375 degrees until tender. While it is cooking, remove the outer layer of the leek and then slice into 1/4" slices. Place in a bowl of water to get all sediment out. Let set for a few minutes, using your fingers to help loosen it up. Heat the pan and add some olive oil and butter. Once heated, drain and add the leeks and garlic to the pan. Season with a little salt and pepper. Cook until the leeks are translucent. Add the squash and remove from heat. Stir until combined. Taste and add seasoning as needed. Allow to come to room temperature.
Roll the puff pastry out into a large circle, about 14". Cut the brie wheel into small chunks. Lay parchment paper on the cookie sheet and lay the dough in the middle of the sheet. Spread the cooled squash filling on top, leaving about a 2-2.5" edge of dough. Plop the squares of brie over top of the filling. Roll the edges of the dough over. Whisk the egg and a tbs of water to make an egg wash. Then brush the dough edges with the egg wash. Bake at 375 degrees for 20-40 minutes until the puff pastry is golden brown. Allow it to cool for 10-15 minutes to set and then slice it into wedges or squares. Mangia!
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