Leek, Potato and smelly cheese galette
Serves 4, with a side salad
100g cold butter
Good pinch of salt
1 egg yolk
2 to 3 tbsp iced water
Large knob of butter
Olive oil, to fry
2 tbsp creme fraiche
Good handful of fresh thyme
40 to 50g smelly cheese (St Nectaire, camembert, brie, munster, stinking bishop, taleggio)
Place the flour, butter and salt in a food processor and mix until the ingredients combined look like sand. Add the egg yolk and blitz again. Gradually add the ice water, one tablespoon at a time and blitz until all the ingredients come together to a ball. Roll out the ball with a rolling pin to about 0.5cm thickness. Transfer the rolled pastry on a baking tray line with baking parchment and leave aside while you get on with the filling.
Preheat the oven to 190ºC.
Clean and peel the potatoes and cut it into small cubes. Clean and trim the leek and chop it into small pieces. Heat up a large frying pan with the butter and olive oil over low heat. Throw in the potatoes and leek and cook slowly until the leek is tender. Do not rush. If you see the leek are browning too quickly, add more butter.
Once the vegetables cooked and off the heat, add the creme fraiche, thyme and season to taste. Pour the filling into the center of the pastry leaving 3 to 4cm off the edges empty. Slice the cheese and scatter it over the leek and potato filling. Fold the edge of the pastry over the filling. Bake for 30 minutes or so or until the pastry has turn a nice shade of brown and the cheese has melted.
Serve with a salad and a sharp dressing.