30 gmbutter, diced2leeks, thinly sliced1garlic clove, finely chopped2 tspthyme, plus 8 extra sprigsFinelygrated rind of 1 lemon375 gmsheet of butter puff pastryFor eggwash:lightly beaten egg50 gmgoat’s curd, plus extra to serve2small rounds goat’s Camembert (about 170gm each), halved horizontallyFor drizzling:olive oilTo serve:soft herb salad (optional)
Preheat oven to 200C. Heat butter in a saucepan over medium-high heat, add leek, garlic, thyme leaves and rind, and sauté until tender (3-4 minutes). Season to taste and set aside.
Cut four 12cm-diameter rounds from pastry, place on an oven tray lined with baking paper and score a 1cm border on each, then brush edges with eggwash. Spread goat’s curd over pastry within the border, then scatter leek mixture over and place a Camembert half on each, rind-side down. Season to taste, scatter with thyme sprigs, drizzle with a little olive oil and bake until crisp and golden (10-15 minutes). Serve warm with a herb salad.