02In a large frying pan, melt the butter on medium heat and add chopped leeks and peppers to the pan. Sprinkle with salt, garlic powder and black pepper. Sauté for 5 minutes or until vegetables are soft, while stirring occasionally.
03Place the puff pastry on a sheet of parchment paper on a baking sheet. Roll out the pastry a bit larger so it fits the pan. Leave a border 1/2 inch from the edge the whole way around and then poke the puff pastry with a fork several times.
04Spread the shredded cheese on the pastry leaving the border but reserve about ½ a cup for the top. Top with the cooked leeks and pepper mixture then sprinkle with remaining cheese.
05Bake for 15 to 20 minutes or until golden brown.
06Remove from the oven and let cool for a few minutes before cutting and serving.