Just because the title of Yvette van Boven's cookbook is Home Made, it doesn't necessarily mean that everything has to be made from scratch. Her lovely Long Leek Pie uses store-bought puff pastry because, really, in some cases store-bought is just fine. This pie comes from the "On the Side" chapter, which is full of simple sides to accompany her DIY mains.
It's easy yet really elegant. The sweet leeks are poached in white wine and thyme then arranged on a picture frame of puff pastry and baked with a sprinkling of aged goat cheese.
The dish really makes you wonder why you don't have more puff pastry stocked in the freezer to make more lovely vegetable tarts. This one can easily be tweaked into light lunch or brunch territory by adding a few eggs midway through the baking. If you time it just right your whites will spread over the leeks and cook into a quiche-like filling while the yolks remain pleasantly runny.
As always with our Cook the Book feature, we have five (5) copies of Home Made to give away this week.
- 4 sheets all-butter puff pastry
- 3 leeks
- ¾ cup white wine
- A pat of butter
- A few thyme sprigs
- Salt and freshly ground pepper
- ½ cup aged goat cheese, grated or crumbled
- 1 egg white, loosely beaten
Stack the puff pastry sheets and roll them out lengthwise into a long and narrow strip. Using the back of a knife, score a rectangle about 1 inch around the inside of the pastry edge, like a picture frame.
Cut the leeks into three sections and remove the dark green leaf and the bottom. Wash carefully, then simmer until cooked in the white wine, butter, thyme, salt, and pepper for approx. 20 minutes. Remove from the liquid and pat dry. Place them neatly next to each other within the rectangle you have created in the puff pastry.
Top with goat cheese and brush the outer edges with lightly beaten egg white.
Bake the pie in an oven preheated to 400°F for approximately 25 minutes. The edge will rise considerably.