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  • 1 ready to roll puff pastry
  • 20g butter
  • 1 cup water
  • 3 leeks, washed, sliced
  • 150g blue cheese, crumbled
  • 1/2 tsp dry thyme
  • 150ml sour cream
  • 3 eggs

Heat the oven to 180’C (350’F).
In a large pan, heat the butter, add the sliced leeks, half the water, season and cover. Steam the leeks, turning to prevent browning, until soft (add remaining water if needed).

Add the crumbled blue cheese to the pan, stir to incorporate it to the leeks; let it cool slightly.

In a separate bowl, whisk the eggs, add the cream, set aside.
Roll out the pastry into a pie tin. Add the leeks mixture to the eggs, transfer to the pie-tin.
Bake for 30 minutes or until top is gold and firm.

Served with a light salad is perfect as maine course.