- 100g butter, chopped
- 1 leek thinly sliced
- ½ bunch thyme (leaves only)
- 2 cups mushrooms, sliced
- 2 garlic cloves, crushed
- 2 sheets puff pastry, thawed
- 1/3 cup (80g) creme fraiche
- 100g Swiss cheese, coarsely grated
- 1 egg, lightly beaten
In a large pan heat half the butter, and add leek and thyme. Cook until the leek is soft. Add 1/4 cup of water and cook for another 5-10 minutes. Uncover and cook until liquid is gone. Transfer to a bowl to cool down.
In the same pan, heat the remaining butter. Add mushrooms and cook for around 5 minutes until brown. Add garlic and cook for another few minutes. Transfer to a bowl to cool.
Preheat oven to 180°C. Line a pie dish with a sheet of pastry.
Stir creme fraiche through cooled leek mixture. Spread half over the pastry round, leaving a 2cm border. Top with cheese, then remaining leek mixture. Finish with cooled mushroom mix. Brush pastry border with beaten egg and top with remaining pastry sheet, pressing edges together to seal. Brush top with beaten egg.
Bake for 50-55 minutes, until pastry is golden.