Healthy and delicious, stuffed with vegetables … the recipe itself only uses leeks, but the filling can be varied indefinitely and you can use your leftovers in no time.
LEEK PIE WITH CREAMED CARROTS
200 G CUBED BACON
A HANDFUL OF SMALL TOMATOES
1 TBSP. OLIVE OIL
1/2 TSP. SALT
1/4 TSP. GRATED NUTMEG
3 M/L EGGS
125 ML CREAM
50 G GRATED CHEESE
1 ROLL OF PUFF PASTRY, 250 G
1 EGG FOR BRUSHING
DRIED BASIL AND OREGANO
Preheat the oven to 200 degrees celsius.
Roll out the puff pastry and press it gently into a 20 cm. springform, lined with baking paper. It must be able to reach over the sides, as the pastry will be folded over the filling at the end. If excess pastry hangs over the edge, some of it can be cut off and placed where there are holes in the top.
Wash the leeks and cut them into thin slices.
Wash and cut the tomatoes into slices.
Cook bacon in a large pan.
Add oil and leeks. Cook until the leeks are soft and shrink into size.
Whisk egg, cream, nutmeg and salt together.
Pour half the filling on top of the pastry, distribute the tomato slices in a layer og then the rest of the filling.
Sprinkle with grated cheese and pour over the eggs.
Fold the puff pastry in towards the middle so that it covers the filling. It does not matter if it does not completely cover, as it allow excess liquid to evaporate.
Brush the top with eggs and sprinkle with oregano, basil and flake salt.
Bake the pie in the middle of the oven for approx. 40-45 min. until the filling has set.
Let it cool for a minimum of 15 minutes before serving.
Serve with creamed carrots.