Prepare Ahead

You will need 4 x 12cm pie dishes for this recipe.

Instructions

1. 1

   Preheat the oven to 170C/gas 3 and gather 4 individual 12cm pie dishes.

   
   

2. 2

   Boil the potatoes for 8-10 minutes, drain and roughly chop.

   
   

3. 3

   Sauté the leeks and garlic in olive oil for 5-8 minutes until soft; take off the heat. Set aside.

   
   

4. 4

   In a bowl mix the eggs, crème fraiche, gruyere and thyme with black pepper and a little salt. Add the cooked leeks and chopped potatoes.

   
   

5. 5

   Unroll the stack of filo sheets (if you do this in advance, cover with a damp tea towel so they don't dry out). Cut the stack into 4 and brush the top layers with melted butter, peel away and line each pie dish butter-side up. The filo should tumble over the edge in a rustic way. Continue to butter, offsetting the points, until you have three to four layers in each pie dish.

   
   

6. 6

   Spoon the filling into each pie dish to the top, place on a baking tray and put in the oven for 15-17 minutes until the filo is dark golden-brown.

   
   

7. 7

   Remove and allow to cool for 5-10 minutes. Serve in the dish or gently lift out onto a plate. A tomato, shallot and herb salad will work well as a side dish, complementing the nutty, sweet flavour of the cheese.

   
   

Ingredients

• 300g miniature new potatoes
• 400g baby leeks, sliced
• 2 cloves garlic, crushed
• 3 tbsp olive oil
• 2 eggs
• 250ml crème fraîche
• 100g gruyere, grated
• 1 tbsp thyme, fresh, chopped
• 250g filo pastry
• 50g butter, melted

Serves 4

Total time required 1 hr

• Preparation time: 20 mins
• Cooking time: 40 mins
• Other time: 10 mins cooling