Leek, Apple and Camembert Cheese Pie
Leek, Apple and Camembert Cheese Pie
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Ingredients
  • 1 package 6 1/2 oz (200 g) puff pastry
  • 3 small leeks (about 200 g / 6 1/2 oz total)
  • 1 tablespoon (15 ml) olive oil
  • 4 oz (125 g) camembert cheese, cut into thin slices
  • 2 apples or 2 pears, cored and sliced into thin wedges
  • 1 tablespoon (15 ml) honey
  • 2 tablespoons (30 ml) pine nuts
  • Salt and crushed pink peppercorns
  • Preparation
  • Line a large baking sheet with parchment paper.
  • Roll out the dough to form a 25-cm (10-inch) disc. Place on the baking sheet, folding the edges underneath. Refrigerate for 30 minutes.
  • Cut the leeks so they are about 23-cm (9-inch) long, then cut them in half lengthwise up to 2.5-cm (1-inch) from the root. Do not cut the base.
  • Cook the leeks in salted boiling water until tender, about 7 minutes. Rinse under cold water. Drain on paper towels. Cut the base of each leek.
  • With the rack in the lowest position, preheat the oven to 190 °C (375 °F).
  • Prick the dough with a fork. Do not prick the edges. Brush with the olive oil. Spread the cheese on the pie shell. Place the pieces of leeks over the cheese, in a star pattern. Add the sliced apples or pears in the remaining spaces.
  • Drizzle the pie with the honey and sprinkle with the pine nuts. Season generously with salt and pepper.
  • Bake for about 40 minutes. Serve as an appetizer.
  • Description
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