Ingredients (Serves 6-8 people)
1 roll of puff pastry dough
1 large leek, rinced, cut in thin slices
1 onion, chopped finely
2 egg yolks
1/3 cup of heavy cream (crème fraîche 30% fat)
1/4 cup of milk
1 cup of comté cheese, grated
1/2 tsp of ground nutmeg
Salt and pepper to taste
2 tbsps of virgin olive oil
A handful of cherry tomatoes (optional)
Fresh basil leaves (optional)
1- Preheat the oven to 200°C.
2- Cut away the root and top of dark green leaves from the leek. Cut in thin slices and place in a large colander. Run leek slices under cold water to remove sand.
3- Heat the oil over medium heat in a lidded skillet and add the leeks, onion, and a pinch of salt. Cook gently, stirring, until they begin to soften. Turn the heat to medium-low, cover and cook gently until the leeks are very soft, stirring often, 5 minutes. If they begin to stick or brown, add a little water.
4- Beat together the eggs, cream and milk in a medium bowl. Add salt, pepper, nutmeg whisking well.
5- Place the dough onto a baking sheet and set in an ovenproof dish. Place in the oven for 8 minutes then remove and set aside.
6- Spread the leeks in an even layer onto the crust. Pour the egg mixture and sprinkle with the cheese. Add cherry tomato halves and fresh basil leaves (optional)
7- Place in the oven and bake for 25-30 minutes, or until set and just beginning to color on the top.
Remove from the oven and allow to sit for at least 10 minutes before serving. Enjoy!
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