Our colleague Lydia shares this galette recipe as a quick and easy way to use Westcombe Cheddar. Serve with a green salad to create a more substantial lunch.The perfect leisurely meal to enjoy with your family!
For the pastry:
150g cold butter,
300g self-raising flour
1 egg or
1 packet of ready roll shortcrust pastry
For the filling:
Knob of butter
1 large leek, washed, trimmed and finely sliced in rings
3 large eggs
60g crème fraîche
1 tsp Dijon mustard
125g or so of Westcombe Cheddar, grated
100g purple sprouting broccoli, washed, ends trimmed and each piece halved lengthwise
Sumac and Za'atar (optional)
A sprinkling of polenta
Salt and pepper
1. If you are making your own pastry, begin with this. If you have a food processor, blitz butter and flour until they resemble fine breadcrumbs. Alternatively grate the butter into the flour, shaking over flour regularly, then working lightly with your fingers to achieve a similar texture. Add the egg and combine until a dough forms. Pat into a saucer shape. Refrigerate for 30 mins.
2. Preheat the oven to 200'/180' fan. Sprinkle your baking tray liberally with polenta (this stops pastry from sticking and ensures a crisp base).
3. Gently fry your leek in butter until softened without colour and set aside.
4. Roll out your pastry to roughly form a 40cm round. If using ready roll you can simply unroll. Place the pastry on your tray, and work around the edges, folding them in a few cm at a time to form a raised crust.
5. Beat your eggs in a bowl and use a little egg to egg wash the edges of the galette with a pastry brush.
6. Add crème fraîche, Dijon mustard and plenty of salt and pepper to remaining egg. Whisk together until amalgamated.
7. Now assemble the topping. Spread your now slightly cooled cooked leek on the inside of the galette. I like to have slightly more on the edges, as this helps to contain the egg mix. Pour over the egg mix and sprinkle over 80% of the grated cheese. Arrange the lengths of purple sprouting broccoli on top, pointing towards the centre. Scatter over the remaining cheese and flaked almonds. Sprinkle the edges of the galette with sumac and za'atar if using.
8. Pop in the oven, you need a steady hand so none of the egg mix spills out! Bake for 25/30 mins until the pastry is golden and the topping is gently set.