• 1 14-oz. sheet puff pastry, defrosted in the refrigerator overnight
• 2 tbsp (30 ml). extra-virgin olive oil
• 1 leek, white and light green parts, sliced thin
• 10 oz (280 grm). Brussels sprouts, halved
• Salt
• Ground black pepper
• 2 tbsp (30 ml). balsamic vinegar
• 1 tbsp (15 ml). finely chopped fresh thyme leaves
• 4 oz (112 grm). shredded Gruy re cheese 1 egg, lightly beaten

• Line a baking sheet with parchment paper.
• Unfold the puff pastry and place in middle of baking sheet. Prick all over with a fork.
• Cover with plastic and place in freezer.
• Preheat oven to 425 degrees (225 C.).
• Heat olive oil in a large nonstick skillet over medium-high heat.
• Add leek and cook until softened, about 3 minutes.
• Add Brussels sprouts, salt and pepper to taste and cook, stirring occasionally, until they are spotty brown, 5 to 7 minutes.
• Add balsamic vinegar and continue to cook, stirring, until most of the liquid has cooked off (this will take less than 30 seconds).
• Scrape into a bowl, stir in thyme and set aside to cool.
• Remove puff pastry from freezer, and spread cooled Brussel sprouts mixture over it, leaving a 1-inch border all around.
• Sprinkle the cheese over the Brussels sprouts.
• Brush edge of dough with egg.
• Bake until the pastry is golden and cheese is browned and bubbling, about 20 minutes.
• Cool slightly and serve warm or let come to room temperature before serving.

Nutrition information per serving: Calories 530 Fat 37 g Sodium 255 mg,

Carbohydrates 37 g, Saturated fat 10 g, Calcium 230 mg,

Protein 13 g, Cholesterol 44 mg, Dietary fiber 3 g

Diabetic exchanges per serving: 1 vegetable, 2 bread/starch, 1 high-fat meat, 6 fat.