Leek, potato and Taleggio galette

Preparation

1. Method

   Step 1

   To make the pastry, put the flours and butter in a food processor with a large pinch of flaked salt and blitz briefly, until the butter pieces are about the same size as petits pois. Tip into a bowl and add 4-5tbsp iced water 2tbsp at a time, mixing by hand as you go in order to bring the mixture together. Roll the dough into a ball and squash to a thick disc, then wrap with clingfilm and chill in the fridge for at least 20 minutes.

   Step 2

   For the filling, melt the butter and 2tbsp oil in a large saucepan over a medium heat. Add the leeks and thyme leaves, and season well with salt and pepper. Cook, stirring, for at least 20 minutes until very soft and sweet. Remove from the heat and set aside.

   Step 3

   Heat the oven to 180°C/fan oven 160°C/mark 4. On a floured surface, roll the pastry into a large circle or oval shape, then lift onto a sheet of parchment and lay on a baking sheet.

   Step 4

   Mix the leeks with the crème fraîche and season well with salt and pepper. Brush the pastry with a little oil and cover with a layer of potato slices, leaving a 3cm border around the edge. Sprinkle with salt and pepper. Cover with a layer of leeks and slices of Taleggio. Repeat. Fold back the edges of the pastry to make a border around the filling. Paint the pastry with egg wash.

   Step 5

   Cook for 40 minutes, or until the pastry is golden brown and the filling is soft and melting. Serve with a green salad.