Leek, Apple and Camembert Cheese Pie
Leek, Apple and Camembert Cheese Pie
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
Instructions
- 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.
Leek, Apple and Camembert Cheese Pie