• Heat oven to 400°. Line a baking sheet with parchment paper.

  • Split the leeks lengthwise, slice crosswise into 1-inch chunks, and wash and dry well. Melt the butter in a medium skillet over medium-low heat. Add the leeks and shallot. Cook, stirring, until softened but not browned, about 7 minutes. Remove pan from heat.

  • Unfold both pieces of puff pastry. Brush 1/2 inch of the bottom edge of one sheet with a bit of beaten egg and place on parchment-lined baking sheet. Overlap the top 1/2 inch of the second sheet and press into 1 even sheet. Fold and press all edges inward to form 1 inch rim around pastry sheet. Brush rim and outside edges with beaten egg.

  • In a medium bowl, beat remaining egg with goat and blue cheeses. Spread cheese inside pastry shell. Top with leek mixture and sprinkle with thyme and some freshly ground black pepper.

  • Bake at 400° for 30 minutes. Sprinkle with more fresh thyme.


Use only the white and light-green parts of the leek. To clean, slice in half lengthwise, leaving the root end intact. Submerge in water several times to wash away all dirt.

Nutrition Facts

206 calories; 15 g total fat; 348 mg sodium. 11 g carbohydrates; 9 g protein;