Baked leek open topped pastry with pesto

Preheat the oven to 200 degrees C

Cut the pastry into 4 even sized rectangles or squares. Using the baking parchment that the pastry came in, line half a baking tray and put the 4 pastry pieces on to this baking parchment ensuring they are space out so they don't touch. Spread a generous covering of the pesto onto each of the pastry pieces, leaving 1cm as a perimeter around the pastry. Slice the red pepper and add 4 slices on top of the pesto on each piece of pastry. Slice the leeks lengthwise in half and then slice into 6cm batons, you want 8 pieces of leek. Carefully wash them to ensure they hold their shape. In a bowl add the leeks along with a generous pinch of sea salt, the olive oil and the maple syrup and carefully mix ensuring the leeks hold their shape. Add the leeks sliced side down onto the uncovered part of the baking tray. Ensure everything has enough space.

Add to the oven and bake for 20-25 mins until the pastry is golden and the leeks are tender.

Remove from the oven. Remove the stone from the avocado and using a spoon scoop it out of the skin onto a chopping board, slice into 8 slices and add 2 slices to each pastry piece.

Using a spatula carefully add the leeks on top of each of the pastry pieces open side facing up. Sprinkle with a light dusting of chilli powder and enjoy!