Ingredients
1 sheet puff pastry, thawed
4 oz gruyere cheese, cubed
4 oz sharp cheddar cheese, shredded
¼ cup heavy cream
2 tbsp creme fraiche
3 petite gold potatoes, sliced
½ leek, sliced
1 tbsp garlic, minced
1 egg, whisked
2 tsp fresh thyme
Flaky sea salt
Directions
Step 1
Preheat oven to 425 degrees
Step 2
Lay puff pastry on a baking sheet lined with parchment paper
1 sheet puff pastry, thawed
Step 3
In a medium sized bowl, mix heavy cream and creme fraiche together then stir in garlic, thyme, and cheddar
¼ cup heavy cream
1 tbsp garlic, minced
4 oz sharp cheddar cheese, shredded
2 tsp fresh thyme
2 tbsp creme fraiche
Step 4
Spread on center of puffed pastry and pile with leek slices, potato slices, and cubed gruyere cheese
3 petite gold potatoes, sliced
½ leek, sliced
4 oz gruyere cheese, cubed
Step 5
Fold the sides of the puff pastry up and over the cheese, leaving a small opening
Step 6
Brush egg over the top of the puff pastry and sprinkle it with sea salt
1 egg, whisked
Flaky sea salt
Step 7
Bake for 15-25 minutes or until the puff pastry is golden brown