John Myers
Ingredients for 4 servings:
- 1 pack of puff pastry, from the refrigerated section
- 1 stalk(s) leek
- 50 g dried tomatoes (approx. 10 pieces, without oil)
- 150 g feta cheese
- 200 ml cream
- 1 egg(s)
- Salt
- pepper
- nutmeg
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
with dried tomatoes and feta
Preheat oven to 190°-200°C. Place the unwrapped puff pastry in a dish (tart, quiche, or springform pan). The paper the puff pastry is rolled on can be used as baking paper, so it can remain underneath the pastry. Otherwise, lightly grease the dish. If necessary, trim the pastry so that the edges of the dish are well lined with pastry. Cut the trimmed leek into thin strips, as well as the sun-dried tomatoes. Mix the leek and tomatoes and spread on the puff pastry. Whisk the cream with the egg and season with salt, pepper, and nutmeg. Be careful with the salt, as the tomatoes are already very salty. Spread this liquid evenly over the leek and tomato mixture. Crumble the feta cheese and sprinkle it on top. Bake the whole thing in the preheated oven for about 25-30 minutes. It tastes delicious with a salad. Serves 4 as a starter or 2 as a main course. It’s also delicious served cold.
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