- 400 g ready-made puff pastry
- 4 leeks, washed
- 1 T brown sugar
- 2 T white wine vinegar
- 2 T butter
- 100 g blue cheese, crumbled
Preheat the oven to 200°C.
Place the puff pastry on a greased baking sheet. Bake for 20 minutes or until puffed up and golden brown.
leeks in half lengthways and separate the leaves. Place the leeks on a baking tray and sprinkle with sugar. Drizzle over the vinegar and dot with butter.
Top the pastry with the crumbled blue cheese and bake for 5 minutes.
Top with the roasted leeks and serve.
As an alternative, add sliced pear to the leeks when roasting or spread the pastry with onion marmalade before adding the cheese.