5 from 3 votes
Easy and Delicious Fiddlehead and Farmhouse Cheddar Tart
Easy and delicious, this can be made ahead and served warm or cold making it ideal for a picnic or potluck. Serves 4 and is lovely as a lunch with a salad of fresh spring greens and edible flowers or up to 8 as an appetizer.
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings:
4
Course:
Appetizer, Lunch, Brunch
Cuisine:
North American
Ingredients
- ½ pkg puff pastry Thawed
- ¼ lb fiddleheads Washed and trimmed
- 1 tablespoon olive oil
- 1 clove garlic Minced
- 2 leek White and pale green parts sliced to ¼"
- ⅛ teaspoon salt
- ¾ cup cheddar cheese Shredded, farmhouse or other aged
- black pepper To taste, ground
Instructions
- Preheat oven to 375' F Heat large pot of water to boiling and blanch fiddleheads 10 minutes, then drain and cool on a clean tea towel to dry.
- While fiddleheads are blanching, heat olive oil on medium heat in a sauté pan and sauté leeks, garlic and salt then turn off and let cool while rolling out pastry.
- Roll out puff pastry onto parchment lined baking sheet to approx. 10" X 10"-10" X 12" rectangle.
- Spread leek and garlic mixture over pastry leaving a border of approx. ½" bare. Place blanched and dried fiddleheads evenly over top, crack a little fresh pepper over and then sprinkle with cheese evenly.
- Bake 22-27 min until edges are lightly browned. Cool slightly before cutting into squares.
- Serve garnished with edible flowers from your garden or a lightly dressed salad of arugula.
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