This recipe is a great way to use up all those little bits of
cheese that have been accumulating in the fridge. And using
frozen puff pastry makes it a welcomed shortcut for a quick appetizer.
1 SHEET FROZEN PUFF PASTRY
¼ CUP HALF and HALF
2 CUPS GRATED CHEESE – your favorite, Parmesan, Gruyere, Pecorino – your favorites
1 LARGE EGG – beaten
Preheat oven to 350º.
If frozen, defrost puff pastry according to package directions.
Place the sheet of pastry on a lightly floured pastry board and place a 9-inch glass pie plate on it upside down. Use a knife and trace a circle around the pastry using the pie plate as a guide. Discard the excess. Turn the pie plate over and fit the cut round sugly inside.
Place the bits of cheese, which should weigh about ½ pound, in a bowl and mix with the half and half and the beaten egg until well blended. Scatter the mixture over the pastry in the pie plate. Place in the pre-heated oven and bake for approximately 35 minutes, or until the pastry is puffed and browned around the edges.
Drizzle with some chutney, cut into wedges and serve as a party snack or serve with a salad and you have a great brunch recipe.