Leek and Walnut Puff-Pastry
Instructions
Clean the leeks and also deleted the green leaves.
Wash them well under running water and dry with a clean cloth or kitchen paper.
Then divide them into four shoes.
Cut each in half lengthwise, then into thin strips.
In a pan heat 3 tbsp oil (caution, should not smoke), then add the leeks and a pinch of salt.
Stir gently and cook at low heat, with the pan covered, for 3-4 minutes.
Remember that it must be fried and not wilted.
Remove the rind of the cheese grater, grate it with a big hole and put it in a bowl with the sauce and eggs.
Carefully mix, then add the walnuts coarsely chopped walnuts and leeks following.
Stir again to mix the ingredients.
Place the pastry in a round Tin with a diameter of 18 inches that you covered with baking paper.
Stamped on the bottom with a fork to prevent it swell during cooking, then pour the mixture prepared.
Level it and fold the edges of dough to create a decorative pattern.
Cook the leek and Walnut puff-pastry for about 30 minutes in the lower part of the oven already warm to 200 degrees.
Serve lukewarm.
Ingredients and dosing for 4 persons
- 1 roll of fresh puff pastry
- 3 leeks
- 50 cl of bechamel
- 40 g of walnut kernels
- 80 g of gruyère cheese
- 2 eggs
- Olive oil extra virgin
- Salt