Ingredients:
- 1 sheet of Puff Pastry, thawed
- 2 Leeks, sliced into thick rounds
- 2 Tbsp Olive Oil
- 1 tbsp Balsamic Vinegar
- 100g Blue Cheese
- 1 Egg, beaten
- 2 Tbsp Honey
- Fresh Basil leaves, to garnish
1. Preheat oven to 200°C and line a large baking tray with baking paper.
2. Heat olive oil in a non-stick frying pan over medium heat. Add the sliced leek and cook for 6–8 minutes, flipping gently, until golden brown and caramelised. Add the balsamic vinegar, stirring lightly to coat the leeks. Set leeks aside to cool.
3. Lay the puff pastry onto the lined baking tray. Arrange the caramelised leeks evenly over the pastry. Crumble the blue cheese over the leeks.
4. Brush the edges of the puff pastry with the beaten egg to ensure a golden crust. Bake in the preheated oven for 15–20 minutes, or until the pastry is puffed and golden.
Drizzle with honey generously and serve immediately.