Leeks are a very popular vegetable in the Basque Country. There are great dishes like "leeks and potatoes." They are used as part of many sauces, soups, blood sausage with leeks, or simply steamed. In today's dish we are going to make a leek cake with puff pastry.
puff pastry (from the store)
4 large leeks or 6 medium leeks ( I bought mine organic at Just Local)
1 tablespoon butter
1 tablespoon flour
1 cup whipping cream
2 egg yolks
salt and pepper to taste
1 egg whisked (to brush the top of the pastry)
Because leeks grow underground (they belong to the family of the onion), the first thing to do is clean them. To clean the leeks, cut between the green and white (as in the above picture), and then cut the white in the form of a cross and clean them, making sure to remove any dirt. Then cut in julienne and boil the leeks until tender. Strain them, sauté with the butter, add the flour, stir, and add the cream mixed with the egg yolks. Then season with salt and pepper.
Put the puff pastry in a mold, add the leek mixture and cover with another layer of pastry. Brush the top pastry with the egg and put the cake in the oven at 400˚F for about 30 minutes or until the pastry gets a golden brown color.