- Roll out pastry to the thickness of a £1 coin and cut into a 20cm/8” round using a plate as a template. Rest on a baking sheet.
- Gently sweat the shredded leeks in the butter for 2 -3 minutes to soften but not brown. Season with cinnamon and top pastry round leaving a 1cm clear rim.
- Peel the pears, quarter, core and slice and place on top of the leeks. Dot with cubes of goats’ cheese and sprinkle with nutmeg and pepper.
- Oven bake until the pastry has risen and the cheese is bubbling. Serve whilst warm.
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When you can't choose between a dessert and a cheese course, this is a scrumptious solution!
250g/9oz chilled puff pastry 2 medium size leeks, trimmed, washed & finely shredded 50g/2oz butter 1/2 x 5ml tsp ground cinnamon 2 ripe pears 75g / 3oz goats' cheese Sprinkling freshly grated nutmeg and ground cinnamon
Time: 20 mins Serves: 4 Nutrition: n/a