Leek and Pear Croustades with Fourme d’Ambert

Leek and Pear Croustades with Fourme d’Ambert


250 g puff pastry

1 white leek

15 g half-salted butter

80 g of Fourme d'Ambert

1 pear (Williams)

½ lemon

1 egg

1 tbsp. tablespoon of milk

Salt and freshly ground pepper to taste


Roll out the puff pastry on a work surface. Use a cup or bowl to cut circles 12cm in diameter out of the rolled-out puff pastry. Place your pastry rounds on a baking tray, pricking each with a fork, and allow to cool in the refrigerator.

Prepare the leek by removing the first few leaves, washing thoroughly, julienning and sweating it in butter for 2 to 3 minutes in a sauté pan. Season to taste.  

Cut the cheese into cubes.

Peel the pear and squeeze lemon juice over the top. Cut in half in length-wise and cut into thin slices. Reapply lemon juice over the top of the sliced pear. 

Preheat the oven to 200° C.

Break the egg into a bowl. Add your milk, season with a pinch of salt and beat to combine.

In the center of the pastry rounds, divide the leek, pear slices and cheese evenly. Brush the edge of the pastry with the egg mixture and fold over to seal.

Bake for 10 to 15 minutes (if necessary, reduce the oven to 170° C after the first 5 minutes of cooking.)

Allow your pastries to cool for a few minutes and serve!