Leek and potato galette with hazelnut pastry
For the pastry
- 50g hazelnuts, toasted
- 125g wholemeal spelt flour
- 125g plain flour
- 125 cold butter, cubed
- Pure sea salt in a finer flake
- 2 tbsp very cold water
For the filling
- 200g Pembrokeshire Earlies, or new potatoes
2 tbsp olive oil
- 1 large white onion, thinly sliced
- 2 leeks, 2-3cm thick slices
- 100g Caerphilly cheese, or any other hard cheese
- Small handful of herbs (parsely, mint or chives)
- Zest of half a lemon
- Pure sea salt
- Cracked black pepper
- 1 egg, beaten
A galette is a great place to start if you are new to making pastry, as it is a free form tart that is meant to look rustic. The recipe can also be adjusted to use vegetables and herbs that are in season. The hazelnut pastry is fine to make with plain flour but using a mix of wholemeal spelt and plain flour makes for a deliciously nutty and crumbly pastry.
Blitz the hazelnuts in a food processor until fine, then add the flour, cubed butter and salt to taste. Gradually add the chilled water and pulse gently until the mixture forms a ball. Once combined, wrap the dough and refrigerate for a minimum of 45 minutes. The pastry can be chilled overnight and will last for 3 days in the fridge if you want to make ahead.
Heat the oven to 200C/ fan 180C/gas 6.
To make the filling, parboil the potatoes in well salted water (depending on the size of your potatoes, this will take between 10-15 minutes). Once drained and cooled, slice the potatoes into thin discs. Heat 1 tbsp of oil in a large frying pan, add the onions and gently fry on a low heat with a generous pinch of salt for 10 mins or until completely softened. Add the leeks to the pan with the second tbsp of oil, fly for 5 minutes.
Remove the pastry from the fridge, lay a large piece of baking parchment on a work surface and dust with a little flour. Place the pastry onto the parchment and with a floured rolling pin roll the pastry into a circle approximately 35cm diameter. The circle doesn’t need to be perfect but should be approximately 2mm thick.
First add the onions and leeks, the fresh herbs and then crumble the cheese on top leaving a border of about 3cm. Lastly, scatter the potato discs on top along with a drizzle of olive oil and the lemon zest.
Fold the border over the filling, don’t worry about being too neat, make folds when you need to and if the pastry tears just pinch back together. Brush the folded border with the beaten egg and season with salt and pepper.
Slide the galette, still on the baking paper onto a baking tray and bake in the oven for 45 minutes. It is ready when both the potatoes and pastry are golden.
IMAGE + RECIPE: Elly Kemp