Leeks are so much gentler on my digestive system than their relatives garlic and onions, plus they have a delicate sweetness when cooked that is quite satisfying. My youngest son is the world’s biggest fan of leek and potato soup and this delicious galette, so leeks take centre stage in our kitchen once winter begins to rear its chilly head.
INGREDIENTS
• 2 cups flour
• ½ tsp baking powder
• ½ tsp salt
• 100g cold butter, grated
• ½ cup sour cream
• water to mix
FILLING
• 2 leeks, washed, halved and sliced thinly
• 2 cloves garlic, minced
• 3 Tbsp butter
• 100g bacon (rind removed), chopped
• ¾ cup tasty cheese, grated
• 2 Tbsp Parmesan cheese, grated
• fresh black pepper and salt
• 1 egg, lightly beaten
METHOD
TO MAKE DOUGH:
1. Rub the sour cream and grated butter into the flour, baking powder and salt mix until crumbly. Add just enough water to make a workable dough.
2. Knead it a bit in the bowl, then wrap in cling film and pop into the fridge while you make the filling.
TO MAKE FILLING:
1. Preheat oven to 200°C.
2. Fry the leeks and garlic in 2 tablespoons of the butter until slightly caramelised, then scrape out of the fry pan into a bowl.
3. In the fry pan, add the remaining tablespoon of butter and the bacon. Fry until cooked but not crispy.
4. Remove from heat, mix into the leek and garlic, and allow to cool.
5. Roll or press the dough out into a circle on a lightly floured piece of baking paper that fits on an oven tray.
6. Leaving a 6–7cm rim of dough clear on the outer edge, spread the filling evenly over the centre.
7. Combine the grated tasty and Parmesan cheese and sprinkle over the filling. Season with salt and pepper.
8. Brush some of the beaten egg over the exposed dough rim.
9. Fold the exposed rim over onto the filling and brush the outside with the beaten egg.
10. Slide the tray carefully into the oven to bake for 30 minutes or until golden brown.