Ingredients
1 sheet of rectangular puff pastry
1 can of white tuna in olive oil (whole fillets)
3 leeks (white part only)
Sliced soft cheese (such as Havarti or Brie)
Honey
Preparation:
1. The Leeks: Slice the leeks thinly and sauté them over very low heat with a little oil and salt until they are almost soft and sweet ("candied").
2. The Base: Roll out the puff pastry on a baking sheet. Cover the surface with the cheese slices (leaving a 2 cm border) and top with a generous layer of the candied leeks.
3. Baking: Bake at 200°C (390°F) for about 15-20 minutes, until the edges of the pastry are puffed and golden brown.
4. The Finishing Touch: Remove the coca from the oven. Immediately distribute the drained bonito fillets on top. The heat from the flatbread will warm the fish without overcooking it. Finish with a drizzle of honey over the bonito.
And now, enjoy!
