Leek puff pastry gratinated with Vacherin Fribourgeois AOP | Cheeses from Switzerland

Ingredients

• approx. 250 g of butter puff pastry and egg yolk for brushing on
• leek topping:
• 400 g of prepared leek
• 1 pinch of curry powder
• butter for sautéing
• 2 tsp of flour
• 200 mL of vegetable stock
• 100 g single sour cream
• salt
• pepper from a mill
• 2 slices of Vacherin Fribourgeois, 2-3 cm thick, cut into 8 pieces
• powdered paprika
• baking paper