Contains dairy and egg
This is an excellent dish with a beautifully flaky and light pastry, and it’s gluten-free!
The buckwheat flour’s nutty taste is a perfect foil for the buttery leeks and salty goats cheese. We make this for dinner then have the leftovers cold for lunch.
Don’t be put off by the number of steps below – we promise it’s quite easy and fast! You could also break it up and make the leeks the night before and whip up the pastry the next day.
- 220g - buckwheat flour
- 100g - butter
- 1 - egg
- 4-5tbsp - cold water
- 2 - large leeks (or 3 medium)
- 1tbsp - olive oil
- 25g - butter
- salt and pepper, to taste
- 80g - goats cheese
- 1 - apple, thinly sliced
- 3 - radishes, thinly sliced
- 2 tbsp - dill, chopped
For the pastry:
- Chop the butter into small chunks, and rub into the flour until it resembles coarse breadcrumbs (you could also do this in a food processor).
- Add the egg and three tablespoons of water and mix using a knife until the pastry starts to come together. If it is too crumbly, add some more water.
- Wrap and set aside in the fridge while you make the filling.
For the filling:
- Slice each leek in half lengthways and give them a good wash before cutting each leek into 4 chunks.
- Heat the butter and olive oil over a low heat in a large frying pan.
- Add the leeks, cover with a lid and cook gently for 15 minutes before removing the lid and cook for a further 5 minutes until soft and buttery.
- Season with salt and pepper to taste and set aside to cool slightly.
To put it together:
- Roll out the pastry on a sheet of baking paper until it’s only a few millimetres thick – you’re aiming for a circle, but don’t worry too much, it’s meant to be rustic!
- Transfer carefully on to a baking tray, spread the leek out evenly, crumble the goats cheese over the top and then turn the edges of the pastry in towards the filling.
- Bake for 20 minutes until brown and crisp.
- In a bowl, toss the apple, radishes and dill together with olive oil.
- To serve, pile the salad on top of the galette.