- 2 sheets of puff pastry
- 2 medium size leeks, washed
- A handful of fresh thyme, or a tsp of dried
- 1 tbsp of honey
- 50g of butter, chopped in little cubes
- 1 tsp white wine vinegar
- 2 tbsp toasted almonds, chopped
- 2 tbsp of ricotta
- a few mint leaves washed
- salt and pepper
- Preheat your oven at 190c
- Cut your leeks in lengthways. Discard only the root and outer layers that are tough.
- Wash your leeks thoroughly. An easy way to do this is soaking them in water after you have cut them.
- Combine your butter, thyme and honey in your oven proof pan. Add the leeks cut side down. Make sure the pan is completely covered, you can cut the leeks to size your pan.
- Add some freshly cracked pepper and salt and a tsp of vinegar.
- Cover the leeks with both sheets of the puff pastry. Take care to tuck all the edges of the pastry down into the inside of the pan. This will end up being a glorious cripsy crust. Pierce the pastry with a knife or fork.
- Place the pan on a medium heat and cook for 3 minutes, then transfer to the oven and cook for about 30 minutes ( or until the pastry is nice golden and crispy)
- When ready, take out of the oven, wait for 10 minutes to cool down a bit, then turn it carefully onto a board or a plate. The best way to do this is to place a plate on top, and flip the frying pan over.
- Garnish with ricotta, chopped mint leaves and chopped almonds.
Enjoy!
