Leek galette with Taleggio & pine nuts

Slice half of the leeks into 1.5cm-thick rounds. Halve the remaining leeks lengthways, then  nely slice into half moons. Melt half of the butter in a large frying pan, then add the leek rounds in a single layer. Cook over a low heat for 2-3 minutes on each side, turning carefully with tongs halfway, until softened and golden. Set aside on a plate.

Add the remaining butter to the pan, then gently sauté the half-moon leek slices for 3 5 minutes until softened. Add the spinach, cover with a lid (or a baking tray) until wilted, then uncover and bubble off any excess water. Season, stir in the thyme, then tip the veg mixture into a bowl to cool. Once cooled, stir in the mascarpone and mustard until combined. Fold through the cubes of Taleggio, then season if needed and set aside.

Preheat the oven to 200°C, gas mark 6. Unroll the pastry and leave on its sheet of baking paper. Roll the pastry out lightly until large enough to trim a 30cm-diameter circle from the sheet. Lift the circle of pastry on its paper to a baking sheet. Dollop the creamy leek mixture roughly into the centre and spread out towards the edges, leaving a rough 6cm border. Arrange the leek rounds on top.

Fold the pastry edges over the  lling, overlapping and pinching the pastry as you fold. Brush the pastry border with the beaten egg, then bake for 20 minutes. Remove the galette from the oven, scatter with the pine nuts and bake for a  nal 20 25 minutes or until the pastry is deep golden. Remove from the oven and leave to cool before slicing and serving warm (or at room temperature) with a green salad, if liked.