Leeks and tomatoes compote puff pastry

Clafoutis aux poireaux et à la tomme
Preparation 20 min
Baking 55 min.
Portions 4
Freezing No


  • 1 package of 250 gr (3 cups) of sliced leeks
  • 2 large tomatoes
  • 4 puff pastry quares (of about 15 x 15)
  • 30 gr (2 tablespoons) of butter or olive oil (or mixture of both ingredients)
  • 125 ml (1/2 tablespoon) of strong cheddar
  • Salt and pepper
  • Nutmeg
  • A bit of garlic
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  • Wash tomatoes and dice. In a marmite, melt butter (or oive oil). Set sliced leeks and tomatoes in the marmite. Salt, pepper and add nutmeg and garlic (up to your taste). Cook uncovered for half an hour. After, taste to see if its cooked enough. If it's not, continue cooking up to your taste. Add cheese and simmer another 10 minutes.
  • Prepare pastry squares. It is possible to buy pre-made. Set leeks and vegetables compote at the center of squares, depending on desired size. Turn down square's corner and solder with water. For garnishing, a bit of gruyère cheese could be spread over puff pastry.

Chef's notes