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Buttery puff pastry, tender leeks, salty olives, creamy brie and sharp parmesan – doesn’t that sound good?  I certainly think so and I bet you will too once you have tried it. This is such an easy recipe, very quick to put together, uses store-bought puff pastry and is an excellent lunch idea. What could be easier or better?

Serves 4


3 or 4 large leeks, white and pale-green parts only
1 tablespoon sweet butter
2 tablespoons olive oil
Salt & freshly ground black pepper
1 teaspoon thyme
Frozen puff pastry
1 large egg, beaten with 1 tablespoon water
1/4 cup freshly grated parmesan
1/4 cup pitted, black olives cut into two
3 oz / 85 g soft brie, thinly sliced


Preheat oven to 190 C / 375 F
Roll out pastry and place in a 26cm / 10 inch round quiche or pie dish
Brush the base with the egg wash
Sprinkle with parmesan
Refrigerate for 30 minutes while you cook the leeks
Clean the leeks well, cut into halves
Cut into round slices
Melt butter and oil in a medium saute pan over medium heat
Add leeks, salt and pepper, lower heat to medium low
Cook, stirring occasionally for about 15 minutes until leeks are tender
Do not brown them
Add thyme – feel free to use dried if no fresh available
Bake pastry until golden, about 12 minutes
Remove from oven, flatten center which will have puffed up and add leeks
Scatter olives on top
Bake for 10 to 15 minutes
Remove from oven and immediately arrange the brie over the top
The heat from the hot leeks will gently melt the brie
Serve warm
Base will become soggy if left for too long so eat soon