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
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 ¼ 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.