Leek and Walnut Puff-Pastry

Clean the leeks and also deleted the green leaves.

Wash them well under running water and dry with a clean cloth or kitchen paper.

Then divide them into four shoes.

Cut each in half lengthwise, then into thin strips.

In a pan heat 3 tbsp oil (caution, should not smoke), then add the leeks and a pinch of salt.

Stir gently and cook at low heat, with the pan covered, for 3-4 minutes.

Remember that it must be fried and not wilted.

Remove the rind of the cheese grater, grate it with a big hole and put it in a bowl with the sauce and eggs.

Carefully mix, then add the walnuts coarsely chopped walnuts and leeks following.

Stir again to mix the ingredients.

Place the pastry in a round Tin with a diameter of 18 inches that you covered with baking paper.

Stamped on the bottom with a fork to prevent it swell during cooking, then pour the mixture prepared.

Level it and fold the edges of dough to create a decorative pattern.

Cook the leek and Walnut puff-pastry for about 30 minutes in the lower part of the oven already warm to 200 degrees.

Serve lukewarm.