I will be honest with y'all–I sometimes let stuff hang out for a while.
Well …maybe for just a smidgen too long but not so long that it is out of range.
Just long enough for that oh, shit moment to realize that you have to do something quick.
You know, as in right now kind of quick.
Or it is never gonna happen.
And in the end you may chose to ignore it + you’ll lose.
Not a whole lot.
But then, rarely it will be big–as in a leg of lamb big.
(Can you tell I am still sore about that one?)
I will let you in on another little secret too: It’s my back up plan.
Yes, my back up plan is default mode.
Instead of y'all calling it “laziness” I prefer “default mode."
Instead of "default” we’ll call it motivation. . err, inspiration.
Then I share it with y'all + we’ll celebrate its awesomeness when all I did was open the fridge. Open the fridge + realize that some forgotten veg in the drawer has guilted me into inspiration.
Guilt + inspiration goes hand in hand apparently.
No they really do.
Now on to this guilty pleasure.
Know what else is great about this?
This.
This is one of those in 45 minutes or less deals.
Yes. Yes, it is.
So there’s no excuse.
Coppa, Spring Onion + Leek Tart
Prep time: 15 minutes
Total time: 35-40 minutes
Yield: an entire sheet pan of rich delicious
What y'all need:
1 ¾ sheets frozen puff pastry
2 cups smoked Gruyere, grated.
1 leek, cut into half lengthwise. Blanched.
½ sweet spring onion, sliced.
2 cloves garlic, chopped
1 ounce coppa.
First thing y'all need to do: putt a 6 quart of water pot filled half way on the stove over medium high heat to boil.
Next, preheat y'alls oven to 400F.
Grab your baking sheet. And if y'all are like me and completely spaced on the thawing of the puff pastry dough, no worries!
The pastry sheet are frozen in rectangular shaped section just break off frozen then line em up next to each other on the baking sheet.
Slide that baking sheet into the oven while the oven is preheating for about 4 minutes. Once 4 minutes is up take it out of the oven, set aside.
Your water should be boiling by now. Drop the leek in for about 90 seconds. Strain leek into a colander. Allow to cool.
Next slice half an onion.
Chop a few cloves garlic.
Grate some smoked Gruyere.
Sprinkle Gruyere over your warm puff pastry.
Next sprinkle minced garlic.
Go ahead and add some slices of coppa to the mix.
Now that the leek is cool, pull it apart from the center. Long cup shaped strips. Arrange strips of leek over top of coppa.
Toss on a few rings of spring onions.
That’s it your done.
Almost.
Slide that tart into the oven + bake at 400F for 15 minutes.
Rotate once around 8 minutes.
Once time’s up, it’s done.
Once y'all put this into your mouth, you’ll be done too.
This. This here tart ain’t for the faint of heart.
Y'all might want a salad with this.
You know just to balance.
The guilt.
Cause this all flaky, buttery, smoked cheesy, + porky richness is a once in a lifetime serving.