1 rectangular puff pastry roll out of the cold shelf on a baking tray, preheat the oven to 175 ° C top and bottom heat or 150 ° C convection.
Clean 1kg thin leeks , remove the outermost shell and only Slice the white and light green slices of leeks about 0.5 cm thick.
Cook the leek slices in boiling salted water for about 3 minutes, then drain.
150g diced bacon or ham cube (I've used lean ham cubes) sweat in the still hot pot.
Mix 150 g Créme fraîche until smooth and season with salt and pepper . Spread evenly on the puff pastry. Add the leek and bacon cubes and bake for about 20-30 minutes to the desired degree of browning.
A fresh green salad fits this.