- 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).
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.