Puff pastry with goat cheese and leeks

Name: Puff pastry with goat cheese and leeks
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 3 people
Cuisine: French
Ingredients: 1 Soignon unripened log ash 125g; 1 rectangular sheet puff pastry; 1 large leek, green part removed; 1 shallot; 1 garlic clove; 2 tbsp butter; 2 eggs; 1 tbsp heavy crème fraîche; Salt and freshly ground pepper

Fresh goat logs

Serves 3 servings

Preparation 30 minutes

Cooking 25 minutes

Ingredients

1 Soignon unripened log ash 125g
1 rectangular sheet puff pastry
1 large leek, green part removed
1 shallot
1 garlic clove
2 tbsp butter
2 eggs
1 tbsp heavy crème fraîche
Salt and freshly ground pepper

Method

Roll out the puff pastry and cut out 6 squares, each measuring about 10 cm. Line a muffin tin with parchment paper. Place the pastry squares in the tin. The ends of the pastry should hang over the edges of the cups so that they get crispy. Set aside in the refrigerator.

Finely chop the leek, shallot, and garlic. Melt the butter in a sauce pan. Add the leek, shallot, and garlic, cover, and sweat. When soft, remove from the heat and leave to cool.

Preheat the oven to 200°C. Meanwhile, beat the eggs with the cream and then pour over the leek/shallot mixture. Season with salt and pepper.

Slice the goat cheese. Take the tin with the pastry from the fridge and fill each indent 3/4 full with the mixture.

Place a slice of goat cheese on top of each one and bake in the oven for 20 to 25 minutes until golden

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To make this recipe

Unripened goat log Ash, 125g

Method

Roll out the puff pastry and cut out 6 squares, each measuring about 10 cm. Line a muffin tin with parchment paper. Place the pastry squares in the tin. The ends of the pastry should hang over the edges of the cups so that they get crispy. Set aside in the refrigerator.
Finely chop the leek, shallot, and garlic. Melt the butter in a sauce pan. Add the leek, shallot, and garlic, cover, and sweat. When soft, remove from the heat and leave to cool.
Preheat the oven to 200°C. Meanwhile, beat the eggs with the cream and then pour over the leek/shallot mixture. Season with salt and pepper.
Slice the goat cheese. Take the tin with the pastry from the fridge and fill each indent 3/4 full with the mixture.
Place a slice of goat cheese on top of each one and bake in the oven for 20 to 25 minutes until golden