Crispy Tomme de Savoie and early leek

Preperation

• Preheat the oven to 180 ° C (th 6).
• Finely slice the leeks, then rinse them thoroughly.
• Heat the oil in a pan and brown the leek julienne for 5 minutes, stirring.
• Salt, and cover. Continue cooking for about 5 minutes, stirring regularly and pepper at the end of cooking.
• Cut the Tomme de Savoie into thick slices.
• Core the apple, keeping its skin, then slice it into thin strips.
• Take the pastry sheets out of the refrigerator (at the last moment).
• Place a quarter of the leek fondue in the center of the first sheet then place a quarter of the cheese slices.
• Sprinkle with apple slices.
• Fold the pastry sheet over the preparation to form a small turnover then place them on a non-stick baking sheet.
• Brush the pastry with oil using a brush.
• Do the same with the other three leaves.
• Place in the oven and cook for 10 minutes until the turnovers are golden.

Health tips

Solveig Nutrition Info: Much less fat than classic crunchies, this version uses just the right amount of fat to brown them. This makes it possible to offer a good Tomme de Savoie at 40% fat without feeling guilty, especially as leeks rich in fiber promote good drainage of lipids (fats) if eaten with cheese!
Note that the association of cheese rich in sodium (salt) with vegetables rich in potassium is very complementary: potassium counteracts the high sodium (salt) intake of cheese, and minimizes its absorption. As our spontaneous diet heavily abuses salt, this is rather good news.
On the other hand, the fact of eating vegetables (alkalizing) in parallel with cheese (acidifying), we obtain a better acid-base balance in the body, avoiding the accumulation of waste (toxic in the long term). In short, cheese and salad, even vegetables in the broad sense, go hand in hand for our well-being!