Rustic Puff Pastry Leek Galette - pastry

Method

• 1.
• If you havent already, defrost the puff pastry.
• 2.
• Thoroughly wash the leeks to remove all of the dirt and cut into five centimeter long chunks.
• Try to keep all the rings intact.
• Set aside.
• 3.
• Add half of the butter into a frying pan and turn on medium-low heat.
• 4.
• Place the leek chunks upright into the pan and fry for about 10 minutes or until caramelized and glossy brown.
• Turn the chunks and cook for another 10 minutes until caramelized on the other side.
• 5.
• While the leeks are frying, dust a clean work surface with flour.
• Dust a rolling pin with flour and roll out the puff pastry into a sheet about 25cm by 25cm (a square or lopsided circle is fineremember, this is free form and any imperfections will enhance the rustic charm of this pie).
• 6.
• Preheat oven to 375 F. 7.
• Grease a metal or glass pie plate, and carefully place the leek chunks snugly into the centre of the pie plate.
• 8.
• Break the cheese into chunks and sprinkle over the leeks.
• 9.
• Carefully lift up the puff pastry sheet and place on top of the leeks.
• Tuck the edges of the dough around the leeks and brush with the remaining (melted) butter.
• 10.
• Place pie in the oven and cook for 30 minutes or until pastry is golden and flaky.
• 11.
• Take pie out of oven and allow to cool for five minutes.
• Run a spatula under the crust to loosen pie.
• Place a cutting board on top of the pie pan and turn the two over together.
• 12.
• Sprinkle nigella seeds on top and serve with a green salad.