Leek pie with smoked salmon and carrot sauce

Ingredients for 6 servings:

• 1 package of puff pastry
• 2 stalk(s) leeks, large
• 1 pack of salmon (smoked salmon)
• 1 cup of cream
• 1 egg(s)
• 100 g cheese, grated
• 1 tsp butter
• curry powder
• 4 carrots
• 1 tsp butter
• ¼ liter broth
• 1 garlic clove(s)
• some sugar
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Grease a cake or tart tin and line it with the puff pastry, leaving a rim about 3 cm high. Cut the leek into rings and sauté in a pan with a little butter. Season with curry powder and sauté briefly. Deglaze with half of the cream and sauté for about 5 minutes. Season with salt and pepper. Spread the leek evenly on the puff pastry, then place the smoked salmon slices on top. Whisk the remaining cream with the egg and pour over the pie. Sprinkle with cheese. Bake in the oven at 180°C for 25-30 minutes. For the sauce, dice the carrots and sauté in a little butter in a small saucepan. Add the garlic clove, sprinkle with a little sugar, and let it caramelize slightly. Deglaze with the stock and simmer until soft. Purée the sauce with a hand blender and season with salt. Cut the finished pie into pieces and serve with the carrot sauce. Tip: Instead of smoked salmon, smoked ham also tastes good.