Crispy Leek and Cheese Fans with Quick Tomato Pepper Jam

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F and line a baking tray with parchment paper.

2. 2

   Heat the butter and 1 teaspoon of the olive oil in a skillet over medium heat. Add the sliced leek, 1/2 teaspoon of the salt, and half of the black pepper. Cook for 6 to 8 minutes, stirring, until the leek is tender and slightly sweet. Add the fresh thyme, stir for 30 seconds, and let it cool slightly.

3. 3

   Meanwhile, make the quick jam: in a small saucepan combine the crushed tomato, brown sugar, red wine vinegar, the remaining teaspoon of olive oil, the rest of the salt, and the rest of the black pepper. Cook over medium-low heat for 8 to 10 minutes, stirring, until thick and glossy. Set aside.

4. 4

   Unroll the puff pastry on a lightly floured surface or on its own paper. Spread the sautéed leek all over the surface, then sprinkle the grated aged Manchego cheese evenly on top.

5. 5

   Fold the pastry in half lengthwise to enclose the filling and press gently. Cut strips about 2 cm / 3/4 inch wide. Take each strip and twist it 3 or 4 times to form a loose fan or spiral; place on the tray with space between each piece.

6. 6

   Brush each piece with the beaten egg and sprinkle the sesame seeds over the top.

7. 7

   Bake at 200 °C / 400 °F for 15 to 17 minutes, or until the fans are puffed, deeply golden, and crisp.

8. 8

   Let rest for 5 minutes before serving. Serve the crispy fans with the quick tomato pepper jam on the side for dipping or spreading.