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Essential Unsalted Dairy Butter250g
250gItem price
£1.90Price per unit
£7.60/kgA galette is the easiest sort of tart to make, with no special tin required, and no blind baking. This pastry is quick to make, easy to handle and encloses the classic combo of leek and potato.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Pulse the butter and flour in a food processor until they resemble fine breadcrumbs, then pulse in the yogurt. Measure 50ml cold water and gradually pulse, adding the water a little at a time, until the dough comes together. Bring to a ball on a floured surface, then pat into a disc. Wrap in baking parchment and chill in the fridge for at least 1 hour, until firm.
Meanwhile, for the filling, thinly slice the potatoes (about 2mm, use the processor if you have a slicing blade), then toss with the cream in a mixing bowl. Heat the butter in a large frying pan and sauté the leek with a pinch of salt over a medium-low heat until softened and just starting to brown (about 8-10 minutes). Leave to cool to room temperature.
Beat the whole egg with the separated egg white, then add to the potatoes with ¾ of the cheese. Season with sea salt flakes and black pepper. Add the leeks and mix well.
Preheat the oven to 200ºC, gas mark 6. Unwrap the pastry and place the parchment on a large baking tray. Flour the work surface and roll the pastry to a 35cm circle. Move to the lined baking tray. Top with the leek mixture, leaving a border of 5-7cm. Make sure there are a few slices of potato across the top of the filling, then scatter with the remaining cheese.
Fold the pastry border over the filling, gathering and pressing together where it folds to hold in place. Beat the reserved egg yolk, then brush over the pastry and bake the galette for 30-35 minutes, until the crust is golden brown and the potatoes are tender. Allow to settle for a few minutes before slicing.
If you don’t have a food processor, rub the flour into the butter with your fingertips until it resembles fine breadcrumbs, then work in the yogurt and water, bringing the dough together. Knead briefly until smooth, then shape into a disc and chill.
Typical values per item when made using specific products in recipe
Energy | 1,621kJ/ 389kcals |
---|---|
Fat | 26g |
Saturated Fat | 16g |
Carbohydrates | 29g |
Sugars | 2.4g |
Fibre | 2.2g |
Protein | 9.3g |
Salt | 0.6g |
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£7.60/kg0 added
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85pPrice per unit
56.7p/kg0 added
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£1.10Price per unit
22p/100g0 added
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£1.70Price per unit
£2.27/kg0 added
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£1.00Price per unit
66.7p/100ml0 added
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£1.90Price per unit
£7.60/kg0 added
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62p each est.Price per unit
£2.95/kg0 added
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£1.75Price per unit
29.2p each0 added
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£3.25Price per unit
£14.32/kg