3 cups chopped leeks, about 1 large leek
1 tablespoon olive oil
1 sheet frozen puff pastry, thawed
3 large russet potatoes, sliced into 1/16-inch disks
Salt and freshly ground pepper
12 ounces bacon, cooked until crisp and crumbled
4 ounces freshly-grated Parmigiano-Reggiano
1 egg, lightly beaten
Baking the potatoes, leeks, Parmigiano, and bacon inside the puff pastry simulates the "en papillote" method of cooking, so everything steams together inside and the flavors blend into one. The wonderful aromas stay trapped inside until you take that first bite of the puff pastry and the smells waft up to your nose. Yum.
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