Leek, Mushroom and Gorgonzola Tarts

If your kitchen is like mine you have lots of little bits of this and that hanging around at any given time.  I hate to admit that all too often they eventually get tossed out.  One solution is to throw everything into a soup, but this time I thought I'd try something different.
  

I'm a recent convert to frozen puff pastry sheets.  I'm now keeping multiple boxes in the freezer at all times---they're crowding out the peas and the Dove Bars.  But this pastry earns its freezer real estate.  Just thaw it, ease it out a little with a floured rolling pin, cut into shapes, prick, top and bake.  It can become breakfast, lunch, dinner or appetizer.  

A little bit of puff pastry can transform leftover leeks, mushrooms and Gorgonzola cheese into mouthwatering tarts.

Leek, Mushroom and Gorgonzola Tarts           ~~~inspired by Ina Garten
makes 6 appetizer sized tarts
oven to 425
1 sheet puff pastry, thawed (in the fridge overnight)
4 oz fresh mushrooms, cleaned and sliced (I used Cremini)
2 leeks, trimmed, sliced and rinsed
1 Tbsp unsalted butter
1 Tbsp olive oil
Gorgonzola cheese, crumbled

• Lay out the pastry on a floured board and just ease it out with a rolling pin from the middle in both directions.  Don't roll it out too far, just an inch or so in each direction. 
• Cut down the middle the long way, and then cut each half into thirds so you have 6 rectangles.
• Trace around the edge of each rectangle with the tip of a knife to form a little frame about 1/2 inch in from the edge.  Prick inside the frame all over with a fork.  This way when the dough bakes you'll get a puffy crust with a flat interior.
• Lay the rectangles on two parchment lined baking sheets and keep in the refrigerator while you make the filling.
• Add the oil and butter to a saute pan and saute the leeks and mushrooms for several minutes until they are just tender but still retain their color.  Don't overcook.  Season with salt and pepper.
• Spoon some of the mixture into each of the dough squares.  Top with crumbles of the Gorgonzola and drizzle lightly with a little olive oil. 
•  Bake for about 15-20 minutes.  Check them on the early side, they are ready when the pastry is golden brown.

Notes:  Don't try to roll out the dough too much, it will get too thin to handle and will bake too fast.  I always keep a plastic squeeze bottle filled with a little olive oil to make drizzling easier.

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