Full of flavour and crunchy
For 4 people
2 tablespoons olive oil and 10g butter
1 large leek washed, dried and thinly sliced
dried thyme or oregano
1 ready-rolled sheet all-butter puff pastry
25g grated gruyere cheese
salt and black pepper
Heat the oven to 200°C.
Peel and chop the onions. Wash and thinly slice the leek.
Heat the oil and butter in a saucepan and add the onion. Slow fry for 5 minutes. Add the leek, mix and cover. Slow fry the leek for 10 minutes then remove the lid and cook for 10 minutes or until the mixture is very soft and starting to brown. Stir at intervals to stope it catching. Season with salt and pepper.
Meanwhile, lay out your pastry flat on a lightly greased non-stick baking sheet and bake for about 10 minutes until it has completely puffed up and is golden brown. Check the bottom of the pastry is cooked too.
Flatten the pastry back down by covering it evenly with the mixture, leaving 5mm around the edge. Sprinkle with the gruyere cheese, dried herbs and return to the oven for a further 5-10 minutes, until the cheese has melted. Serve warm.