Leek, Shallot and Stilton Galette (8-10)

A recipe from Henrietta Inman.

Leek, Shallot and Stilton Galette (8-10)
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Leek, Shallot and Stilton Galette (8-10)
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  1. Heat the oven to 190C (180C fan)/gas 6. Combine the flour, herbs and salt. Add the butter and rub in with your fingers, or use a freestanding mixer fitted with a paddle attachment, until the mix resembles to breadcrumbs.
  2. Add the creme fraiche, and mix until just combined into a dough. Roll the pastry between two pieces of lightly floured baking paper to form a roughly a 3mm-thick, 30cm diameter disc; the pastry shouldn’t be thicker than about 3mm. Rest in the fridge.
  3. Toss the shallots in four tablespoons of rapeseed oil, season and roast for 15-20 minutes, or until caramel brown and soft. Roast the garlic cloves in the remaining rapeseed oil until soft and, when just cool, squeeze the flesh out of the skins and chop roughly.
  4. Bring a large saucepan of water to a boil and cook the leeks for a few minutes until just soft, strain through a colander, and set aside to cool. Mix the cooked leeks, shallots and garlic with the cream, cheese, herbs and vinegar, and season well.
  5. Take the pastry disc out of the fridge, to soften it a little, then fill with the leek mix, leaving a 5cm edge free. Fold up these edges carefully, glaze with an egg yolk mixed with a pinch of salt, and bake for 20-25 minutes, turning halfway through cooking, until golden brown.
  6. Slice and serve with a mixed-leaf and russet apple salad; crumble over the last bit of stilton, and add some extra mixed herbs.
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