Rachel Khoo: Galette it be

Nothing could be more French than pastry. When I studied at the Parisian cookery school Le Cordon Bleu, making shortcrust pastry was one of the first techniques I learned.

While the teachers would wax lyrical about the importance of precision, I advocate a more liberal approach. These galettes don’t require blind baking or the fiddly lining of a pastry ring, just casually fold up the edges to encase the filling of your choice. As a little ode to home, I like to use a mature Cheddar. Those Frenchies may know their pastry, but you can’t beat a bit of British cheese.

LEEK & CHEDDAR GALETTE WITH CARAWAY CRUST

Makes 2 (or one larger one)

For the pastry:

45g butter, softened

½ tsp sugar

½ tsp caraway seeds, toasted and crushed in a pestle and mortar

90g flour

1 egg yolk

1 tbsp ice-cold water

Egg wash (1 egg mixed with

1 tsp milk)

For the filling:

20g butter

2 leeks, cut into very thin rounds

50ml white wine

40g Cheddar, grated

Make the pastry by beating together the butter, sugar, caraway seeds and a pinch of salt until soft and creamy. Mix in the flour followed by the egg yolk and water. Bring together to make a smooth ball, adding a little more water if the pastry is too crumbly. Wrap the dough in clingfilm and refrigerate for an hour.

Put the butter in a large pan, add the sliced leeks and season with salt. Sweat for 10 minutes on a medium heat. Add the wine, cook for a further 2 minutes and check the seasoning. Leave to cool.

Preheat the oven to 180C/Gas Mark 4 and line a baking tray with parchment paper. Roll out the pastry to 3mm thick and make two circles 13cm in diameter. Place on the baking tray. Add half the leeks to the centre of each pastry circle leaving a 2.5cm border. Sprinkle with cheese. Fold up the edges of the pastry, crimp with your fingers and paint with egg wash. Bake in the oven for 25-30 minutes, or until crisp and light golden.