Quick, simple and delicious. I was going to make this a smart tart, then decided a deeper, rustic feel would be nicer. I made this tonight, served with sauteed potatoes, broccoli and peas. A nice big dollop of ketchup and a splash of Tabasco work a treat on here too. With all these extras this would serve 4-6 depending on how greedy your guests are.
3-4 medium leeks – cut in half lengthwise then sliced finely
large knob of butter
grated nutmeg
salt and pepper
80g or so of Gruyere cheese
375g pack of ready rolled puff pastry – life is too short to make your own
Melt the butter in a saucepan then add the leeks, cover and let them sweat for 5 minutes until nice a soft. Remove lid to let them dry off a little and cook for a further 5 minutes. Remove from heat and add the grated Gruyere and a good grating of nutmeg – about ΒΌ teaspoon – salt and black pepper.
Roll the pastry into something roughly resembling a square and place on a baking sheet. Pile the leek and cheese mixture in the middle of the pastry then fold up the edges, leaving a bit of a hole in the middle. Brush the exposed pastry with beaten egg then place in the oven at 220C for about 20 minutes or until nicely browned.
Love all your recipes, they are such a delight to cook! Thank you for sharing them.
Thanks Ann. Let me know which are your favourites.