Leek, potato & Stilton galette

A 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. 

Ingreadient

• 110g butter, cold and diced
• 185g plain flour, plus extra for dusting
• 60g essential Waitrose Low Fat Greek Style Natural Yogurt
• 200g new potatoes
• 2 tbsp double cream
• 20g butter
• 1 large leek, finely sliced
• 2 British Blacktail Free Range Medium Eggs, 1 whole, 1 separated
• 50g Long Clawson Stilton (or other blue cheese), crumbled

Step by step

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.