Leek galette
This is such a lovely recipe for a lunch with friends. Served with a salad or for something more substantial a roast chicken on some grilled white fish. The pastry for this recipe would work so well for other fillings too. It was one of those experiments that came out so much better than expected! I wanted to create a recipe for shortcrust pastry that used a more nutritional flour, the rye and spelt work beautifully together and resulted in a deliciously nutty, and super short crumb.
Ingredients- serves four
Pastry
125g white spelt flour
50g rye
1tsp salt
140g Unsalted, cold butter, cut into 1cm cubes
1tsp cider vinegar
40g cold water
Filling
400g leeks - half finely sliced and half cut into 2cm rounds
100g cavolo nero finely sliced
1 clove garlic
Few sprigs of oregano and thyme, stalk removed
Zest and juice of half lemon
125g ricotta
30g Parmesan
Sea salt
Pepper
1 egg, beaten
Method
Make the pastry - I use a magi. The key is keep everything as cold as possible and work quickly!
Pulse the flours, salt and butter until forming a large breadcrumb consistency - should only take a couple of pulses.
Then add the water and vinegar and pulse to form giant couscous like crumbs then bring the dough together quickly with your hands to form a disc, wrap in cling and chill for an hour.
Meanwhile make the filling. Sauté the finely sliced leeks in olive oil until really soft and jammy. Grate the garlic in and add the cavolo Nero and fresh herbs and cook down until soft and finish with the lemon juice. Season and set aside to cool.
In a hot pan with oil, add the leek rounds caramelise turning to colour on both sides half way through. Set aside. Preheat the oven 200c.
Add the ricotta, lemon zest and Parmesan to sautéed leeks, check the seasoning.
Roll out the pastry aim for around 3mm thickness and 30cm diameter (I use a dinner plate to cut out the circle. Place on to parchment lined baking sheet and chill down for another half an hour before filling if you have time.
Time to fill the pastry! Leave around a 5mm border and cut evenly space slits in the border for folding over. To fill start with a layer of sautéed leeks and then top with the leek rounds. Fold over each slit going in one direction to create a concentric circle. Brush the pastry with the beaten egg and sprinkle with sea salt.
Place into preheated oven and bake for around 40 minutes- you are looking for a deeply golden crust with no grey patches. Can be eaten hot or cold and will keep in the fridge for two days wrapped up.