Ingredients

How to make it

  • 1. Preheat the oven to 400.
  • 2. Thaw one sheet of puff pastry, laying it out on a baking sheet lines with a sheet of parchment paper. (about 40 minutes)
  • 3. Cook the bacon until crisp. Set aside to drain on a plated lined with paper towels.
  • 4. Saute the chopped leeks in the bacon fat (oh yes) until they are soft, not browned.
  • 5. Add 1 t of the dried thyme (1/2 T fresh thyme) and saute another minute or so. Remove from heat and set aside.
  • 6. Spread the cream cheese on the thawed puff pastry, leaving free a 1-inch border along all four sides. Sprinkle a little thyme over the cream cheese.
  • 7. Brush the border with melted butter.
  • 8. Spread the leeks all over the cream cheese
  • 9. Crumble the bacon and sprinkle on top of the leeks.
  • 10. Top generously with the shredded Gruyère. Sprinkle a little more thyme on top.
  • 11. Fold the edges of the pastry over and brush it with melted butter and bake for 15-20 minutes or until the pastry is puffed and nicely golden brown and delicious.

Reviews & Comments 4

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  • Sheebs 10 years ago
    Oooooo looks great & I think the goat cheese would be a fab topper.
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  • valinkenmore 13 years ago
    Wonderful post - thanks so much.
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  • babsalaba 13 years ago
    Thanks! The next time I make this, I am definitely going to use an herbed goat cheese. :D
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  • impssweetp 13 years ago
    This is easy, refreshing and has great flavor. Great post, gal. Good job.
    Was this review helpful? Yes Flag

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