Taking a leek

Yeah I know my post titles are getting worse!

Having discovered that I love leeks, I went on a journey of discovery to see what went well with leeks. White wine and butter are leeks’ best friends, and goats cheese can cope really well with the flavours, so I decided to make a leek and goats cheese galette.Hot out of the oven it was lovely, cold the next day for my lunch it was equally lovely, but completely different. Cold the flavours of the wine come through more.

I can’t believe how long I’ve been missing out on the fantasticness of leeks! I buy them most weeks now from the farmers market – sometimes just to make glamorgan sausages (a firm favourite in this house!), but every so often I try something brand new with them. leek and goats cheese galette

For the pastry:

4oz plain flour

2oz butter

a little cold water.

Put the flour and the butter into your food processor and blitz till it resembles breadcrumbs. Add cold water until it just starts to come together. Pop it in the fridge while you make the filling.

pre-heat the oven to 180c

For the filling:

1 leek, sliced

large knob of butter

1/2 cup white wine

fresh thyme to taste

1 egg, beaten.

120g soft goats cheese (the goats cheese ‘log’ is good for this)

heat the wine and butter in a small pan till the butter melts, add the leeks, cover and cook for about 5 mins. Take the pan off the heat, and stir in the thyme and the beaten egg.

Roll the pastry out into a circle about the size of a dinner plate, and pop it on a baking sheet

Spread the leek mixture over the pastry, leaving a 1.5inch gap round the edge.

Sprinkle the cheese over the mixture.

Fold the border over the fillingan inch at a time, pinching the overlapping bits together as in the pic.

Brush the pastry with milk, and pop in the oven for about 20 mins or until golden brown

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Published in: on January 20, 2009 at 10:42 pm  Comments (1)  

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One CommentLeave a comment

  1. that looks so delicious, I love leeks!


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