Easy and delicious, this can be made ahead and served warm or cold making it ideal for a picnic or potluck. Serves 4 and is lovely as a lunch with a salad of fresh spring greens and edible flowers or up to 8 as an appetizer.
Preheat oven to 375' F
Heat large pot of water to boiling and blanch fiddleheads 10 minutes, then drain and cool on a clean tea towel to dry.
While fiddleheads are blanching, heat olive oil on medium heat in a sauté pan and sauté leeks, garlic and salt then turn off and let cool while rolling out pastry.
Roll out puff pastry onto parchment lined baking sheet to approx. 10" X 10"-10" X 12" rectangle.
Spread leek and garlic mixture over pastry leaving a border of approx. 1/2" bare. Place blanched and dried fiddleheads evenly over top, crack a little fresh pepper over and then sprinkle with cheese evenly.
Bake 22-27 min until edges are lightly browned. Cool slightly before cutting into squares.
Serve garnished with edible flowers from your garden or a lightly dressed salad of arugula.