Leek Croustillant
Ingredients
- 4 pcLeek (thinly sliced)
- 40 gUnsalted butter
- 150 mlCream
- 1 pcPuff pastry
- 1 pcEgg (beaten for egg wash)
- 1 pinchNutmeg
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
A crispy puff pastry that cracks open to reveal a creamy leek fondue. The aroma of melted butter and nutmeg fills the air, with a filling that perfectly coats the palate.
- 1
Remove the tough green parts of the leeks. Slice the whites into thin rounds. Rinse thoroughly in clear water to remove all grit.
- 2
In a sauté pan, melt the butter. Add the leeks and sweat them covered. They should become translucent and very soft without browning.
- 3
Pour in the cream, add salt, pepper, and nutmeg. Let reduce over medium heat until the sauce coats the back of a spoon. The mixture must be thick to avoid soaking the pastry.
- 4
Roll out the puff pastry. Place the cooled leek fondue in the center. Fold the pastry over to form a turnover. Seal the edges with a bit of water. Brush the surface with beaten egg.
- 5
Bake at 200°C. The crust should be golden, shiny, and well-risen. When tapped on the bottom, it should sound hollow.
Frequently asked questions
How do you get this dish right?
- Let the leek fondue cool completely before placing it on the pastry, otherwise the butter in the pastry will melt instantly and you won't get a proper rise.
- Lightly prick the bottom of the pastry with a fork to prevent it from rising unevenly.
How long does this dish keep?
Keeps for 3 days in the refrigerator. Reheat in the oven to restore the crispness; the microwave will make the pastry soggy.
