Leek, Pumpkin & Feta Galette
This galette is an example of using the whole leek, white part and green leaves. Cooked down and lightly caramelised the leek is combined with grated pumpkin and feta in this simple rustic pie. See my tips for cleaning the whole leek above. I have included two options for making the pastry. My preferred option is to use a food processor as it comes together quickly. If you don't have a food processor I have also included directions to make the pastry by hand. Of course, you could also use store-bought short-crust pastry here, however I will encourage you to give the pastry a go. A free-form galette it is a great lesson in pastry-making confidence.
Ingredients
Yoghurt Pastry
- 1 cup (150g) plain flour
- ½ cup (75g) wholemeal flour - or use extra white flour
- ½ teaspoon salt
- 150 g cold butter, cut into 1cm cubes
- 3-4 tablespoons plain yoghurt
Leek & Pumpkin Filling
- 2 tablespoons olive oil
- 1-2 leeks (about 800g), sliced
- salt and cracked pepper
- 2 cups grated pumpkin (about 250g)
- 100 g feta, crumbled
- milk for brushing
Instructions
- Make the pastry. Option 1 - using a food processor: Combine the flour and salt in a food processor bowl. Add the cubed butter and pulse 10-12 times to cut the butter through the flour - it is okay if there are some bigger pieces of butter. Add 3 tablespoons of yoghurt and pulse again until the dough holds together when pressed between your fingers. If needed, add the extra tablespoon of yoghurt and pulse again. Tip the dough (it will be quite crumbly at this stage) onto the bench, kneading briefly to bring it together then shape it into a disc. Place the dough into a sealed container and chill for 30 minutes minimum (and up to 2 days).
- Alternatively, option 2 - make the pastry by hand: Combine the flour and salt in a bowl. Add the cubed butter and use your fingers to rub the butter into the flour - it is okay if there are some bigger pieces of butter. Add 3 tablespoons of yoghurt and use a butter knife to combine until the mixture comes together, adding the extra tablespoon of yoghurt if needed. Knead briefly in the bowl until the dough comes together then shape into a disc. Place into a sealed container and chill.
- Prepare the leek. In a large frying pan, heat the olive oil over a moderate heat. Add the leek along with a pinch of salt and sauté for 10-15 minutes until softened and beginning to caramelise. Spread on a plate to cool.
- Preheat the oven to 200ºC (fan 180ºC). Place a pizza stone or heavy baking tray in the oven to preheat - this will help to evenly cook the base of the galette. Have a sheet of baking paper and a 25 cm wide oven-proof frying pan (such as cast iron) at the ready. If you don't have an oven-proof pan you can cook the galette on the baking paper directly on the preheated pizza stone/tray.
- Remove the pastry from the fridge - allowing 5-10 minutes to soften on the bench if needed. Dust the bench and rolling pin with flour and roll the pastry to a 35cm diameter circle. Lift the pastry onto the baking paper and then place the pastry and paper into the frying pan. Pressing it into the base with some pastry overhanging.
- Scatter over a layer of grated pumpkin, and season with salt and pepper. Spread over the cooked leeks then dot with feta. Finishing with a generous grind of cracked pepper.
- Fold over and pleat the pastry to make a rustic border. Brush with milk. Bake for 30-35 minutes until the pastry is golden. Serve warm with salad.