ingredients
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1 bag of arte* stick fig balsamic salad kit
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1 leek stalk
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1 bunch of curly parsley
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100 grams of all purpose flour
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500ml 3.25% milk
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2-3 figs
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2 eggs (whole)
- vol-au-vent pastry (a puff pastry)
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1 lemon
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nutmeg
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salt and pepper
instructions
step 1: make the pastry
preheat oven to 350°F.
take the vol-au-vent pastry (store-bought)
1) cut two 3.5" discs out of your prepared puff pastry.
2) cut a 2.5" hole out of one of your discs.
3) brush egg wash on both the disc and the ring. Place the ring on top of the disc.
4) place discs on a lined baking sheet and bake for 15-20 minutes @ 350°F.
5) when puff is cooked and still warm, gently push down the center to create a cavity
for filling.
step 2: make the roasted figs & sticky balsamic
1) cut figs in half and coat with a little bit of the arte* sticky balsamic dressing.
2) place the figs cut side up on a baking sheet and broil until golden.
3) season with maldon salt.
step 3: cream the leeks
1) melt butter then add sliced leeks and half a bag of arte* sticky fig balsamic kit.
season with salt and cook until softened.
2) add flour and cook for an additional 2-3 minutes on low heat.
3) whisk in milk slowly to prevent lumps. continue to cook for 5-7 minutes until thick.
4) season with kosher salt, black pepper, nutmeg, lemon zest and chopped parsley.
5) fold in blue cheese from the arte* salad kit.
step 4: assemble the vol-au-vent
1) spoon in leek cream into the pastry cavity. fill to about 80%.
2) garnish with the roasted figs, walnuts from the arte* salad kit and chopped curly parsley.
step 5: enjoy!
place the remaining arte* sticky fig balsamic salad mix, blue cheese, walnuts, and fig balsamic dressing in a bowl. toss to mix and serve on the side. enjoy!
follow @jdippolito and see his other works of arte* and keep your eyes peeled on @artefoods for a major giveaway this week.