Cheesy Leek Puff Pastry Pie

  • Difficulty: Medium
  • one hour and 15 minutes
  • 4 servings

Serve this ultra-delicious puff pastry pie warm if you want to fully enjoy its flavors. The veggies packed in gooey mozzarella do their thing and together with the puff pastry make this irresistible. It’s creamy, it’s vegetarian and you have to try it now.

Ingredients Needed for Cheesy Leek Puff Pastry Pie

7 ounces of puff pastry
1 tablespoon olive oil
1 large leek, sliced
1 spring onion, chopped
pepper
salt
lemon zest
4 eggs
salt
pepper
½ cup heavy cream
1 ½ cups of low moisture mozzarella, grated
2 ounces of white asparagus, cut into thin strips

How to Cook Cheesy Leek Puff Pastry Pie

  1. Line an 8 x 4 x 1.5 inches cake pan with puff pastry sheet and trim the edges. Cover with a sheet of parchment paper and fill with dried beans. Bake for 25 minutes at 360⁰F/180⁰C.
  2. Heat the olive oil in a skillet over low heat. Add the leek and spring onion. Cook and stir for 30 seconds.
  3. Season with salt, pepper, and lemon zest. Cook and stir for 2 – 3 minutes. Set aside.
  4. Add the eggs to a bowl. Season with salt and pepper, add the heavy cream and whisk until even.
  5. Remove and discard the parchment paper and beans from the cake pan. Fill the crust with 1 cup of equally-spread grated mozzarella, add the cooked vegetables, and white asparagus strips.
  6. Pour the batter over them and top with the remaining mozzarella. Bake for 30 minutes at 360⁰F/180⁰C.

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