Leeks go meltingly tender when simmered slowly in butter and are especially enjoyable in this freeform galette with two different kinds of cheese. This simple recipe makes a light and elegant lunchtime treat.
Prep time: 30 mins /Cook time: 30 mins /Serves: 6
Ingredients:
– 700g leeks, rinsed and sliced into 1cm rounds
– 3 tablespoons salted butter
– 400g readymade shortcrust pastry, defrosted
– 2 eggs, beaten
– 4 tablespoons cream
– 150g Boursin cheese or soft full fat cream cheese
– 4 sprigs fresh thyme
– 100g Gruyere, grated
– Olive oil
– Sea salt and pepper
Melt the butter in a shallow saucepan and place the leeks cut side down in the pan. Sauté over low heat until the leeks are just soft – and browned only on one side.
Roll out the shortcrust pastry into a rough circular shape. Mix ¾ of the beaten egg, the cream and the Boursin cheese. Add half the thyme leaves and half the grated Gruyere. Spread the mixture in a circle in the middle of the pastry and arrange the leeks – browned side down – in a spiral pattern over the cheese mixture. Fold in the edges of the pastry and brush with the remaining beaten egg. Place the remaining thyme leaves on top of the leeks and season with salt and pepper. Add a final drizzle of olive oil and scatter over the extra Gruyere before baking the galette in a preheated 180°C oven for 30 minutes or until the pastry is golden and crisp.
Serve the galette warm or at room temperature with La Motte 2024 Reserve Collection Chardonnay.
