Creamed Leek and Apple Tart

YIELD: 4 servings

1 sheet puff pastry, prepared
1 each eggs, whole
5-6 slices bacon, roughly chopped
12 oz. leeks, white only, sliced thin
2 tsp. thyme, fresh, chopped
2 tsp. rosemary, fresh, chopped
1 tsp. garlic, minced
1 cup wine, dry white
1 ½ cups heavy whipping cream
2 (large) apples, Granny Smith, peeled and sliced thin
salt, to taste

1. With a ring cutter, cut 4 (3”) circles from the puff pastry sheet.  Place the circles on an oven proof baking tray with parchment paper on it.

2. Make an egg wash with the egg by whisking it until smooth.  Generously brush the whisked egg mixture on top of the puff pastry and bake in a 400 degree oven for 10-12 minutes, or until golden brown.

3. Allow to cool, and reserve for later use.

4. In a medium sized sauté pan, over medium heat, add the chopped bacon and render until the bacon is crisp and golden brown.  

5. Remove the bacon and allow it to drain on a paper towel.  Also remove half the bacon fat, and reserve it for later use when cooking the apples.

6. In the same sauté pan that you rendered the bacon, add the leeks, half of the thyme and rosemary and sauté until the leeks begin to soften, about 6-8 minutes.

7. Add the garlic and sauté for 2 more minutes.

8. Add white wine and reduce until almost no liquid remains.

9. Add the heavy cream and cook until it reduces and turns to a thick creamy mixture.  Fold in the rendered bacon pieces and season with to taste with the salt.

10. In a new sauté pan over high heat, add the reserved bacon fat, the remaining thyme and rosemary and the apples.

11. Saute for about 2 minutes, or until the apples are well glazed.

12. Build your tarts by placing small amounts of creamed leeks on  puff pastry, followed by some of the cooked apples. Garnish with a few crispy rendered bacon pieces and juice left in the pan from the apples' cooking.

Recipe: Jack Wolfe, Executive Chef, New York Methodist Hospital