Potato and Leek Puff Pastry

Lay puff pastry on a baking sheet lined with parchment paper

In a medium sized bowl, mix heavy cream and creme fraiche together then stir in garlic, thyme, and cheddar

Spread on center of puffed pastry and pile with leek slices, potato slices, and cubed gruyere cheese

Fold the sides of the puff pastry up and over the cheese, leaving a small opening

Brush egg over the top of the puff pastry and sprinkle it with sea salt

Bake for 15-25 minutes or until the puff pastry is golden brown