Shorten the green of the leeks, wash them in several waters, then slice them and boil them *, drain while pressing.
Put 40 g of butter in a sauté pan, sweat until the leeks become transparent, set aside.
Melt the thinly sliced belly in a dry pan until crispy, then add the leek fondue.
Cut rectangles of 12 cm by 5 in the pastry sheets, butter them with a brush and brown in the oven
Reheat the leek fondue by adding the cream, add a little butter and winnow out of the heat, salt and pepper from the mill.
Lay out a pastry sheet, place a spoonful of leeks on top, add another sheet, then a little leek, finish with a pastry sheet.
Surround with a tomato coulis.
* Salted boiling water
