Long Leek Pie

 

4 sheets all-butter puff pastry

3 leeks

¾ cup white wine

butter

a few thyme sprigs

Salt and freshly ground pepper

½ cup aged goat cheese, grated or crumbled, or 1/2 cup crème fraîche

1 egg white, loosely beaten

 

Cut the leeks into three sections, removing the bottom and the dark green leaves. Wash the leeks, then simmer in the white wine, butter, thyme, salt, and pepper for about 20 minutes. Remove the leeks from the simmering liquid and pat them dry. While the leeks are simmering, stack the puff pastry and roll it out lengthwise. Use the back of the knife to score a rectangle just a few centimeters inside the edge; this will form a border. Place the leeks next to each other inside the border of the puff pastry. Top the leeks with goat cheese or crème fraîche, and brush the outer edges with lightly beaten egg white. (I put a little bit of freshly grated parmesan on top of the crème fraîche). Bake for about 25 minutes at 400°F. The edge will rise and become browned.