Puff Pastry with Leek Bacon and Goatcheese

A puff pastry package needed a purpose. It was a week over its expiration day, but the smell test and visual test told me it was good to eat.

I hate to throw ingredients out when they cross over the date. Touch, look and smell always help. 

Now I needed something to put on top. From my Ragoût de Cabillaud I had a huge piece of leek left over. A large green onion  garlic and some bacon slices went on too. 

Thinking about a sauce, the soft creamy Petit Billy Goatcheese looked good. Mixed with egg, some creme fraiche and fresh herbs to top the veggie bacon base.

A little additional cheese is never bad. A good sprinkle of Emmenthal was the last step.

Baking at 200 C fan for 13 minutes.

Ingredients:

1 rectangular puff pastry sheet

1 leek without the green part

1 large green onion

1 large garlic clove

80 g bacon strips

1 tsp oil

Salt and pepper

75 g creamy goatcheese

1 egg + 1 egg yolk

2 tbsp creme fraiche

Mixed fresh herbs