Rustic rye galette with leeks, fennel, goat's cheese and toasted pine nuts

4 medium leeks, cut into ½ inch rounds, green parts removed

2 fennel bulbs, sliced thinly

2 tsp thyme leaves

150g soft goat's cheese (St Tola or Ardsallagh)

60ml white wine

60ml double cream

salt

pepper

2 tbsp parsley, chopped

1 tbsp butter

For the rye pastry:

80g cream flour

90g rye flour

1 tsp caster sugar

½ tsp salt

1 egg

120g butter, chilled

2 tsp lemon juice

½ tsp lemon zest

40ml double cream, more if needed