2 1/2 cups of leeks (white of 4 leeks, minced and washed) or 6 yellow onions
3 Tbsp of butter
salt, black pepper, nutmeg
1/4 to 1/2 cup of crème fraiche (heavy cream is ok)
q/4 cup of gruyere or swiss cheese
Puff pastry with 6 turns
Glaze: 1 egg yolk & 1/2 Tbsp of water
- Melt the butter in a pan until it sizzles. Add leeks and coat them with the butter. Season with salt, freshly ground pepper and a pinch of nutmeg.
- Cover and cook for 10 minutes over low heat. Make sure the leeks do not burn.
- Pour the heavy cream and cook for another 15 minutes or until it thickens.
- Cool while you grate the cheese. Mix together and refrigerate until cold.
- Cut two thirds of the puff pastry and refrigerate the rest. Then cut the two third piece in half. Put the other half in the refrigerator.
- With some flour on the pastry surface, roll out the remaining half into a 10 inch square of equal thickness. Freeze on a baking sheet for 15 minutes.
- Do the same thing for the other half.
- Place a 10″ pot lid over each square and cut 2 perfect circles. Freeze them for another 15 minutes.
- Cover one of the circles with the leek mixture leaving a 3/4″ edge free all around and brush it with cold water.
- Cover the filling with the second circle and press the edges all the way around. Be sure both circles are flush all around the edges. Prick the edge all around with a fork.
- Refrigerate until needed.
- To cook preheat oven 450°F.
- Decorate the top of the pie by drawing parallel lines 3/4″ apart, then all the way across the previous lines to make a diamond shape figure.
- Brush the glaze over the top and bake for 10 minutes on the middle shelf of the oven.
- Then reduce temperature to 400°F and bake for 30 more minutes. Cover the top with foil toward the end of baking if necessary.
- Remove the pie from the oven and allow to cool for 20 minutes.