- 6 leeks
- 50g butter
- 2 egg yolks
- 2 tablespoon creme fraiche
- 1 short pastry
Trim the tough green leaves and roots from the leeks, split length ways, but don't cut right through, thinly slice and then rinse in cold water, seperating the layers to remove any soil or grit. Drain.
Melt the butter in a large pan, add the leeks and season with salt and pepper. Cook over a low heat for 1 hour.
Allow to cool slightly.
Preheat the oven to 200C. Divide the pastry into 2 unequal portions. Roll out the larger portion and use to line a 20cm deep pie dish.
Beat the egg yolks. Reserve a small amount to glaze the top. Mix the rest with the creme fraiche. Add to the leeks and pour into the pastry case.
Roll out the remainder of the pastry, lay it over the leeks, brush the edges with water and press to seal. Brush the top with the reserved egg yolk.
Bake for 30 minutes.