Petit Fours

Ingredients:

Puff Pastry (fresh or frozen, thawed)
8-10 cups chopped leeks
4 Tbs. olive oil
1/4 cup flour
3 extra large eggs
1 1/2 -2 cups crème fraîche
3/4 cup grated gruyere cheese
Salt and pepper to taste

Preparation:
Sauté leeks in olive oil until very soft. Add flour and mix well. Add eggs and stir well. Mix in crème fraîche and gruyere one at a time and mix well. Salt and pepper. Taste to adjust seasoning. Set aside.

Roll out puff pastry very thin until you can almost see through it (1/8” thick). Place in petit four pans then fill each with leek mixture. Bake in the convection oven for 20 to 30 minutes at 425° or until brown.

Serving Suggestion:
Reheat in convection oven until warm and serve with an aperitif.

Variation:
Prepare and use a variation of the following: Quiche Lorraine filling, crab quiche filling, plain cheese or goat cheese and sun dried tomato filling.

For a plain cheese tarte, use 250 grams grated gruyere cheese, 250 grams crême fraîche, 4 eggs, one small onion (chopped and sautéed until soft).