Serves/Makes:4 or more|
- 1 14-oz. sheet puff pastry, defrosted in the refrigerator overnight
- 2 tbsp (30 ml). extra-virgin olive oil
- 1 leek, white and light green parts, sliced thin
- 10 oz (280 grm). Brussels sprouts, halved
- Ground black pepper
- 2 tbsp (30 ml). balsamic vinegar
- 1 tbsp (15 ml). finely chopped fresh thyme leaves
- 4 oz (112 grm). shredded Gruy re cheese 1 egg, lightly beaten
- Line a baking sheet with parchment paper.
- Unfold the puff pastry and place in middle of baking sheet. Prick all over with a fork.
- Cover with plastic and place in freezer.
- Preheat oven to 425 degrees (225 C.).
- Heat olive oil in a large nonstick skillet over medium-high heat.
- Add leek and cook until softened, about 3 minutes.
- Add Brussels sprouts, salt and pepper to taste and cook, stirring occasionally, until they are spotty brown, 5 to 7 minutes.
- Add balsamic vinegar and continue to cook, stirring, until most of the liquid has cooked off (this will take less than 30 seconds).
- Scrape into a bowl, stir in thyme and set aside to cool.
- Remove puff pastry from freezer, and spread cooled Brussel sprouts mixture over it, leaving a 1-inch border all around.
- Sprinkle the cheese over the Brussels sprouts.
- Brush edge of dough with egg.
- Bake until the pastry is golden and cheese is browned and bubbling, about 20 minutes.
- Cool slightly and serve warm or let come to room temperature before serving.
- Reprinted from the Sacramento Bee newspaper 12/11
Nutrition information per serving:
Calories 530 Fat 37 g Sodium 255 mg,
Carbohydrates 37 g, Saturated fat 10 g, Calcium 230 mg,
Protein 13 g, Cholesterol 44 mg, Dietary fiber 3 g
Diabetic exchanges per serving: 1 vegetable, 2 bread/starch, 1 high-fat meat, 6 fat.