Preheat the oven to 200ºC.

Rinse the leek with water, remove the upper and drier green leaves, and slice it into half moons. Sauté in a frying pan at medium heat with olive oil. You can add a little salt halfway through. Once they start caramelising, turn off the heat and set aside.

Once the oven is hot, extend the puff pastry over a round springform cake tin (or similar should work). Usually the store-bought puff pastry doughs come rolled in baking paper - keep it, it will prevent the dough from sticking to the pan. Prick the base of the dough with a fork and bake for 5-7 mins. Remove from the oven.

Add the fried leek, the pear(s) - peeled and sliced - and the walnuts. Optionally, add your favourite goat cheese or some emmental, then crack some black pepper on top. Fold in the edges of the dough. Bake 20-25 mins, until the puff pastry becomes golden brown.

Allow it cool down for 10 mins and serve with a nice green salad.