Sharing Comte Cheese, Mushroom, Spinach & Leek Croissant Bake

Instructions

1. Pre-heat the oven to 200C
2. In a large pan on medium-high heat, add the remaining butter and sauté the mushrooms and thyme; keep cooking and stirring regularly until the mushrooms have reduced in volume significantly and all the moisture has evaporated aside. 
3. In a saucepan on medium heat, add 50g of the butter and sauté the leeks and garlic until soft
4. Add the plain flour and mix to combine with the leek butter; pour in the milk and whisk vigorously for a couple of minutes until the mixture boils and thickens
5. Add the mustard, season with salt, pepper and chilli flakes to taste, then finally stir in the grated Comté cheese until melted
6. Transfer a few spoonfuls of this cheese mixture to the bottom of your heavy-based, oven proof serving dish
7. Tip the mushroom mixture and the blanched spinach into the cheese sauce and stir until combined
8. Allow cooling slightly before placing 1/8 of the mixture into each croissant and placing them in the serving dish on top of the cheese sauce
9. Pop the dish in the oven covered with foil and bake for about 6-8 minutes until heated through; remove the foil for the last 2 minutes for the croissants to crisp up and turn golden brown
10. Serve family-style for brunch or lunch, and enjoy!