Leek, taleggio & pine nut galette

Leek, taleggio & pine nut galette

This rustic, free-form tart is packed with sweet, buttery leeks and melted taleggio cheese. Enjoy with a bitter-leaf salad for relaxed weekend entertaining.

4.5 out of 5 stars(10) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare30 mins
  • Cook1 hr
  • Total time1 hr 30 mins
  • Pluschilling, cooling


  • 400g pack trimmed leeks
  • 30g unsalted butter
  • 120g bag baby spinach
  • ¼ x 20g pack thyme, leaves picked
  • 125g mascarpone
  • 1 tbsp wholegrain mustard
  • ½ x 200g block taleggio, cut into small cubes
  • 1 egg, beaten
  • 15g pine nut kernels


  • 175g plain flour, plus extra for dusting
  • ½ tsp fine sea salt
  • 100g cold unsalted butter, cubed
  • 1 egg yolk


  1. For the pastry, put the flour, salt and butter in a food processor and whizz to fine crumbs (or rub between your fingertips in a bowl if you don’t have a food processor). Beat the egg yolk with 1 tbsp cold water, then gradually add to the flour mixture and whizz (or mix in with a cutlery knife) until the mixture starts to clump together – you may not need all the egg mixture. Bring together into a ball, then flatten into a disc, wrap and chill for at least 30 minutes.

  2. Meanwhile, slice ½ of the leeks into 1.5cm-thick rounds. Halve the remaining leek(s) lengthways, then slice into halfmoons. Melt ½ of the butter in a large frying pan, then arrange the leek rounds in a single layer. Cook for 2-3 minutes on each side over a low heat, carefully turning with tongs halfway, until softened and lightly golden. Set aside on a plate.

  3. Add the remaining butter to the pan, then gently sauté the half-moon leek slices for 3-5 minutes until softened. Add the baby 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.

  4. Preheat the oven to 200°C, gas mark 6. Line a large baking tray with a sheet of baking parchment. Lightly flour the work surface, then roll out the pastry to a rough 30cm-diameter circle before carefully transferring it to the lined tray with the help of a rolling pin. Dollop the mascarpone mixture into the centre and spread it out towards the edges, leaving a 6cm border. Arrange the leek rounds snugly on top of the cheese mixture.

  5. Fold the pastry edges over the filling, 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 final 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).

Cook’s tip

How to wash leeks:

The best way to get rid of any residual dirt between the layers of a leek is to roughly chop, put it in a colander, then thoroughly rinse under cold water, using your hands to help get rid of any dirt


Typical values per serving when made using specific products in recipe


2,988kJ/ 720kcals



Saturated Fat












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