Elegant Leek Mille-Feuille with Basque-Spiced Rolled Pork Belly and Fresh Tomato Coulis
- 4 leeks
- 80g butter
- 140g rolled pork belly with Basque spices
- 5 cl whipping cream
- 4 sheets of pastry
- Fresh tomato coulis
- Salt, ground pepper
- Preparation time: 30 minutes
- Cooking time: 15 minutes
- Trim the green tops from the leeks, wash thoroughly in several changes of water, slice, and boil in salted water. Drain well, pressing to remove excess moisture.
- Melt 40g butter in a sauté pan and cook the leeks until translucent. Set aside.
- In a dry pan, cook thinly sliced pork belly until crispy, then incorporate the leek mixture.
- Cut pastry sheets into 12cm x 5cm rectangles, brush with butter, and bake until golden.
- Reheat the leeks with cream, stir in remaining butter off the heat, and season with salt and freshly ground pepper.
- Assemble by layering pastry with spoonfuls of leek mixture, finishing with a pastry sheet on top.
- Surround with fresh tomato coulis and serve.
