1 SHEET READY ROLLED PUFF PASTRY, EV OLIVE OIL, 1 LARGE LEEK THINLY SLICED, 1 CLOVE GARLIC, 1 TSP THYME, 200G RICOTTA, 400G BROCCOLI FLORETS, 400G CAULIFLOWER FLORETS, 100G GRATED CHEDDAR, 1 EGG, SALT AND FRESHLY GROUND PEPPER
PREHEAT THE OVEN TO 200C. PUT A GLUG OF OLIVE OIL IN A PAN AND ADD THE FINELY SLICE THE LEEK AND THE CHOPPED GARLIC AND THYME - SWEAT OVER A GENTLE HEAT FOR ABOUT 10 MINS. TAKE OFF THE HEAT, ALLOW TO COOL AND THEN ADD THE RICOTTA AND SEASON. NEXT PLACE THE PUFF PASTRY ON A BAKING TRAY AND POUR THE LEEK AND RICOTTA MIXTURE ON TOP OF IT. SPREAD THE MIXTURE OUT LEAVING A BORDER OF ABOUT 1 INCH AROUND THE EDGE. TOP WITH THE CAULIFLOWER AND BROCCOLI FLORETS, DRIZZLE WITH A LITTLE OLIVE OIL, AND THEN FINALLY GRATE THE CHEDDAR ON TOP. SEASON WITH FRESHLY GROUND PEPPER. GLAZE THE PASTRY WITH BEATEN EGG AND PLACE IN THE OVEN FOR ABOUT 40 MINUTES. IF YOU ARE HAVING THIS AS A COMPLETE MEAL IT IS PARTICULARLY GOOD WITH SOME FINO CHORIZO JAM ON THE SIDE!