The name for this pastry is 'tarte rustique' in French and I quite like the sound of it and the homeliness it evokes. To me, it goes hand in hand with my favourite season: Autumn (if you did not know at this stage).
For this galette, I used a similar process for the leek but cooking it less in the pan because it will continue cooking in the oven. I folded some grated Comté cheese into the mixture to add nutty flavours to the dish. Trust me, this cheese is perfect for autumnal dishes.
What resulted was a wonderful savoury pastry and the perfect comfort food I was seeking.
Have you ever made a savoury galette or tarte rustique?
What ingredients did you use in your favourite recipe?
Ingredients (4 servings)
For the shortcrust dough
200g plain flour
100g diced cold unsalted butter
1 pinch salt
50g cold water
For the filling
3 sliced leeks
80g grated Comté cheese
40g double cream
30g unsalted butter
1 egg yolk
1 teaspoon cold water
1. To make the shortcrust dough, put the plain flour, salt and butter in a large bowl. Mix with your fingers until you get a fine crumb. Make a well in the centre and pour in the cold water. Knead the ingredients together to shape the dough, flatten it and wrap in clingfilm (or beeswrap if you do not use clingfilm). Leave to rest in the fridge for at least 30 minutes before use.
2. Put the butter in a large frying pan over a medium heat. When it is sizzling, add the sliced leek and cook for 10 minutes. Lower the heat, stir in the cream and cook for another 5 minutes. Transfer the creamy leeks into a large bowl and mix in 2/3 of the grated Comté cheese. Season with salt and pepper to your taste and set aside to cool down completely.
3. Preheat the oven to 200˚C (180˚C fan).
Put the shortcrust dough between two pieces of baking paper and roll out into a 30cm circle. Remove the piece of paper on the top and transfer the rolled out dough on baking paper onto a large baking tray.
4. Spread the leek and cheese mixture evenly on the dough, leaving a 3cm border. Sprinkle the remaining grated cheese on the top. Fold the dough, pleating the edges over the mixture (see photo below).
Whisk the egg yolk with one teaspoon of cold water and brush the dough with this egg wash.
5. Place the baking tray on the middle shelf of the oven and bake the galette for 30 to 35 minutes or until the pastry is golden brown.
Leave the leek and Comté cheese galette to cool for 5 to 10 minutes before serving.