The Rural Voice, 2005-01, Page 33TARTE LYONNAISE
2 tbsp (25 mL) vegetable or olive
oil
1 tbsp (15 mL) butter
2 or 3 leeks (white and some green
parts), thinly sliced
1 large spanish onion, thinly sliced
1 Targe red onion, thinly sliced
1/2 cup (125 mL) mascarpone
cheese or cream cheese
2 eggs, beaten
2 cups (500 mL) shredded
Jarlsberg, Emmenthal or Swiss
cheese
salt and pepper to taste
1 pkg (397 g) frozen puff pastry,
thawed
In large skillet, heat oil and butter
over medium-high heat; cook leeks,
spanish and red onions for 3-5
minutes or until beginning to soften.
Reduce heat to simmer; cover and
cook, stirring occasionally, until.
onions are very soft, about 25
minutes. Let cool slightly.
In Targe bowl, blend mascarpone
cheese and eggs until smooth. Stir in
Jarlsberg cheese, nutmeg, salt and
pepper to taste. Add onions.
Roll out each puff pastry square to
make two 7x10 -inch (18x23 cm)
rectangles; place on parchment paper -
lined baking sheet. With sharp knife,
cut partially through pastry about 1
inch (2.5 cm) from outside edges all
the way around rectangle like a
picture frame. Place filling inside
rectangle, taking it just to cut line.
Bake in 400°F (200°C) oven for
20-25 minutes or until pastry has
puffed around edges and is golden.
Serve hot.
Note: Filling can be also baked in
small pastry shells or tart shells and
served as an appetizer or you may cut
the puff pastry into smaller squares
and make individual servings. Lessen
cooking time accordingly.
LEEK, HAM AND CHEESE
CABBAGE ROLLS
1 large head green cabbage
3 leeks (white and some green
parts), thinly sliced
1 tbsp (15 mL) olive oil
1/3 cup (75 mL) Tight cream cheese
nutmeg
PePPer
12 thin slices Black Forest ham
12 thin slices Swiss or Emmenthal
cheese
Spicy roasted pepper and tomato
sauce (purchased prepared - a
minimum of 2 cups/500 mL) if you
are baking your cabbage rolls
Remove damaged outer leaves
from cabbage and with sharp knife,
remove core and discard. Place whole
cabbage in large pot of boiling salted
water and remove each leaf with
tongs as it softens and becomes
tender, about 10 minutes. Place
softened leaves in cold water; drain.
Meanwhile, in skillet, cook leeks in
oil with nutmeg and pepper to taste
until softened 5-7 minutes. Remove
from heat. Add cream cheese;
combine well.
Dry cabbage leaves and remove
thick hard portion of spine by Cutting
'V' shape. Lay single leaf flat. Top
with slice of ham, then cheese,
cutting to fit if necessary; add 1 tbsp
(15 mL) of the leek mixture and
spread. Roll up cabbage leaf, folding
in sides and tightly enclosing
mixture.
If serving as a main course, place
cabbage rolls, seam side down, in
casserole; cover with desired amount
of tomato sauce. Bake in 350°F
(180°C) oven for about 25 minutes.
Serve immediately.
If serving as an appetizer, place
cabbage rolls on steamer tray over
boiling water; steam for 10-12
minutes. Cut each cabbage roll in half
on the diagonal and serve
immediately on heated platter with
bowl of hot tomato sauce for dipping.
PIZZA POTATO PIE
1 1/2 Ib (750 g) all-purpose
potatoes (3 to 4 medium)
2 tsp (10 mL) olive oil
1 can (19 oz/540 mL) tomatoes
1/4 cup (50 mL) diced sweet green
pepper
1 tsp (5 mL) dried oregano
1/2 tsp (2 mL) dried basil
1 1/2 cups (375 g) shredded
mozzarella cheese
1/3 cup (75 mL) grated parmesan
cheese
2 oz (60 g) sliced pepperoni
Peel and thinly slice potatoes;
cook for 3 minutes in boiling salted
water or until tender crisp. Drain well
in colander and rinse with cold water:
blot dry with paper towel.
Brush 9 -inch (23 cm) glass pie
plate with half of the olive oil:
arrange half of the potatoes over
bottom. Drain tomatoes; discard
juice. Arrange half of the tomatoes
over potatoes; sprinkle with half each
of the green pepper, oregano and
basil. Sprinkle with half each of the
mozzarella and parmesan cheeses.
Repeat with layer of potatoes,
remaining olive oil, tomatoes, green
pepper, oregano and basil. Cover
with foil and bake in 400°F (200°C)
oven for 30 -35 minutes or until
potatoes are almost tender.
Remove foil. Top with pepperoni
and sprinkle with remaining
mozzarella and parmesan. Bake
uncovered for about 10 minutes
longer or until potatoes are tender and
cheese is bubbling.
(Foodland Ontario)
O PrJPrJ'O
SDeadline for the 5
February issue of
The Rural Voice
is January 19, 2005
5 5
op [Jo
TOQUES
BONUS!
Front Embroidery Included
'Includes up to 6000 stitches
embroidered on front
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JANUARY 2005 29