Makes 1 tart
1 sheet puff pastry, at room temperature
100 grams (1 cup) shredded Gruyère cheese
1 egg
2 garlic cloves, minced
1 tablespoon thyme leaves
Zest from 1/2 a lemon
½ teaspoon sea salt
Pinch of ground nutmeg
170 grams (¾ cup) creme fraiche
Flour for dusting
½ a leek, roots and dark leaves discarded, halved, and cut into half moons
1 small shallot, peeled, cut in half, and thinly sliced
Olive oil
Garnish-
Sea salt
Thyme leaves
Shaved Parmesan Reganio, using a vegetable peeler
Preheat the oven to 220 C (425 F, gas mark 7).
Add Gruyère, egg, garlic, thyme, lemon zest, salt, and nutmeg to a medium bowl and whisk together. Then add the creme fraiche, and beat until smooth.
Line a baking tray with parchment paper. Lightly flour your kitchen counter and roll the puff pastry into a rectangle, and then place it on top of the parchment paper. Score the edges of the puff pastry with a fork to create a ½ inch border all around.
Spread the creme fraiche mixture inside the scored border. Then scatter the leeks and shallots on top, and drizzle with olive oil. Bake for 20 minutes, until golden brown. Garnish with sea salt, fresh thyme leaves, and shaved Parmesan.
