1 tbsp olive oil
2 large leeks, trimmed and rinsed (white and light green parts only)
Salt and black pepper
1 x 320g sheet of frozen puff pastry, thawed
2 tsp fresh thyme leaves
120g Gruyère, grated
- Preheat the oven to 220 ̊C/200 ̊C fan/gas mark
- Cut one of the leeks into 3cm rounds and finely chop the other.
- Heat the olive oil in an ovenproof pan over a medium-high heat. Cook the cut sides of the rounds of leek for 2-3 minutes per side until lightly golden brown, then transfer the pan to the oven and roast for 8-10 minutes.
- Meanwhile, melt the butter in a separate pan over a medium heat. Add the chopped leek and season with salt and pepper. Cook for 10 minutes until softened, then remove from heat and set aside.
- Roll out the sheet of puff pastry and transfer to a baking tray.
- Use the tip of a sharp knife to mark a border 1cm in from the edges of the pastry, being careful not to cut all the way through. Prick the pastry inside the border all over with the tines of a fork.
- Bake the pastry for 8-10 minutes until very lightly golden. Remove the pastry from the oven and reduce the heat to 200 ̊C/180 ̊C fan/gas mark 6.
- Using the back of a fork, push the air out of the centre of the pastry so that it flattens a little.
- In a jug, whisk together the eggs, milk, thyme and some salt and pepper. Stir in one-third of the cheese. 9 Spread the softened chopped leeks all over the dough and scatter over the remaining cheese. Arrange the rounds of leek neatly on top. Pour the egg mixture evenly over the leeks.
- Bake for another 20-25 minutes or until the egg has set. Allow to cool slightly, then slice into four or six portions and serve.
Per Serving 472kcals, 33.7g fat (11.6g saturated), 30.4g carbs (2.7g sugars), 12.9g protein, 1.8g fibre, 0.282g sodium