Leeks pie

Days start to get shorter, temperatures are dropping, no doubt, fall is here.

It’s time to come up with a generous comfort leeks pie.

For 6 people

1 puff pastry
3 or 4 leeks
150g (5 oz) of fresh goat cheese
150g (5 oz) of Ricotta cheese
3 egg yolks
250ml (1 cup) of milk
or light cream
1 vegetable stock cube

Wash the leeks. Collect a small section in the white part of a leek and set aside.

Cut the leeks into pieces or slices. Separate the white parts from the green ones.

In two separate frying pans, stir the white and green pieces with a little bit of fat, until they are tender. Blend the green pieces with the Ricotta cheese, the fresh goat cheese, the egg yolks, the flaked stock cube and the milk (or cream), until smooth.

Dispose the white pieces on the puff pastry and pour the green sauce on top.

Bake in oven at 180°C (350°F) until the dough is golden brown (about 40 minutes).

Just before serving, cut the section left behind into thin strips, and fry them in a little bit of oil, in order to obtain leek’s hay. Drain on paper towel and dispose on the top of the pie.

Serve hot or warm with a salad…

Fabrice