Brie & Caramelised Leek Galette Recipe

Ingredients

400g leeks
A handful of thyme
50g butter
2 bay leaves
300g all butter shortcrust pastry
125g mascarpone
2 tsp wholegrain mustard
140g Cotswold Brie
40g honey

Prep: 20 mins | Cook: 55 mins

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Method

1. Take 200g leeks and trim the roots and any really woody greens off the leeks. Rinse out any grit. Slice into rounds approximately 1cm-thick. Set aside. Take the rest of the leeks, trim the roots and woody greens off. Rinse out any grit. Halve them lengthways, then finely chop. Pick the thyme leaves off their woody sprigs.

2. Place a frying pan on a medium heat. Add 1 tbsp oil and 50g butter. When the butter is melted, add the leek rounds to the pan, standing them upright in the pan. Season with salt and pepper and fry for 8-10 mins until the leeks are browned underneath. Use 2 spoons to flip all the leek rounds over. Fry for a further 5 mins till browned underneath. Transfer to a plate and set aside.

3. Add the chopped leeks to the pan. Add ¾ of the thyme leaves and 2 bay leaves. Season with salt and pepper. Turn the heat up and fry, stirring often, for 10 mins till soft.

4. Scoop the leeks into a mixing bowl. Remove the bay leaves. Set aside to cool. Take the pastry out of the fridge and let it warm for 5-10 mins. Preheat your oven to 200°C/Fan 180°C/Gas 6. Line a baking tray with baking paper.

5. Dust your work surface with a little flour. Knead the pastry and shape it into a round, then roll it out to make a 32cm diameter circle. No flour? Roll the pastry out between 2 sheets of baking paper. Transfer the pastry circle to the lined baking tray.

6. Add 125g mascarpone and the wholegrain mustard to the bowl with the leeks. Stir together to combine. Taste and add a little salt and pepper, if you think it needs it. Spread the leek and mascarpone mix over the pastry, leaving a 5cm border around the edge. Fold the pastry sides up and over the filling, leaving a clear circle in the middle where you can see the filling.

7. Slice the Brie into 5-6 rounds and arrange in a circle on top of the mascarpone. Top with the leek rounds, cut-side up. Brush the pastry with a little milk, to glaze, if liked. Drizzle half the honey over the leeks and Brie.

8. Slide the baking tray into the oven and bake the galette for 30 mins till golden brown. Remove from the oven.

9. Let it cool on the tray for 15 minutes – the filling will be liquid and very hot. Slide onto a serving plate. Drizzle over the remaining honey. Scatter over the remaining thyme. Serve in slices.