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

Recipe by: Currabinny Cooks

Spring leeks with fresh herbs and creamy goat's cheese encased in robust, delicious rye pastry is a delicious and impressive vegetarian supper

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

SERVES

6

PEOPLE

PREP TIME

150

MINUTES

COOKING TIME

40

MINUTES

Ingredients

  • 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

Method

  1. Make the dough by combining the two flours, sugar and salt in a large mixing bowl. Whisk the egg with the cream in a large jug. Cut the butter into small chunks and rub into the flour mix until you have breadcrumbs. Drizzle the egg and cream mixture into the crumbs slowly mixing it with your hands as you go. You may not need all of the egg and cream, combine until it comes together nicely without sticking to everything. Add a little lemon juice and zest, sprinkling more flour on if it becomes too wet.

  2. Press this dough into a disk, cover with cling-film and refrigerate for at least two hours.

  3. Preheat the oven to 200°C.

  4. In a heavy bottomed saucepan, heat the butter with a little olive oil and add the leeks, thyme and fennel. Season and cook on a medium heat for around 10 minutes until everything is nice a soft. Add the white wine and continue cooking until it has reduced before adding the cream and parsley. Cook until the sauce is nicely coating the leeks and fennel and isn’t too runny. Take off the heat and leave cool.

  5. Roll the pastry out on a large baking tray lined with parchment. The dough should be around ¼ inch thick. Cut off any excess dough, it should be roughly a large 30cm round. Spread the leek and fennel mixture in the middle of the dough, spreading it out but leaving a good two-inch gap along the edges. Spoon dollops of goat’s cheese all over the top, season with salt and pepper and some more thyme leaves.

  6. Fold the dough in on itself until you have a rustic, rough and ready pie. Use the remaining egg and cream to brush the dough and place in the oven for around 40 minutes until golden and bubbling.

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