Once again the French prove that they can make magic with the barest of ingredients; in this case just leeks, cream and puff pastry. This recipe is very easy to make and quite delicious.

I deviated from the original recipe by not adding chives (a small bunch) to the sauce - Safeway, as usual, was out of them. I also didn't add a 1/4 tsp. of ground nutmeg, because nowhere in the instructions it said to add it. But it didn't matter - it was great nonetheless. We could have gone on and on eating it.

My only concerns is that the recipe as it is does not take advantage of the whole sheet of puff pastry you buy at the supermarket (~$7 at Safeway, what a rip-off! Buy it at Trader Joe's where it's cheaper), so the pie ends up being large enough for an entree for two people (with extra sides) or an appetizer for four. If I made it again - and this is a good company dish, it looks beautiful as well - I'd augment the filling/sauce by a half.

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Flamishe Ingredients 4 large leeks, cleaned and sliced (stems only) 3 Tbsp. butter 1 Tbsp. water salt & pepper to taste 3/4 cup whipping cream 2 sheets puff pastry 1 egg yolk Instructions Put butter and water in a deep saute pan and melt over medium heat. Add the leeks, reduce the heat to low, cover and cook for 5 minutes. Season with salt & pepper, add cream, stir and cook uncovered for 5 minutes. Drain the leeks and reserve the liquid. Cool. Preheat oven to 350F Line a baking sheet with parchment paper, place one of the puff pastries on it, and then cut in circle large enough to accommodate the filling (you can use a plate to guide you). Repeat with the other baking sheet. Spread the filling over one of the pastry circles, leaving a 3/4" border. Beat the egg yolk and brush the edges of the pastry with it. Place the other circle on top of it and crimp the edges together using a fork. Brush the top of the pie with the remaining egg yolk. Let rest at room temperature for 20 minutes. Place in the oven and cook until the crust is golden, about 20-25 minutes. Five minutes before the pie is done, pour the remaining cooking liquid into a small pot and reduce until it has a creamy consistency. Serve the pie with the sauce on top.

Adapted from a recipe at Wine Tour France