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Free Range Medium Shell Eggs (020017)
BV DAIRY Creme Fraiche 18% (045082)
Extra Virgin Olive Oil (051191)
Leeks
Add the flour, butter, thyme and a little salt to a food processor and blitz to a crumb.
Whisk the eggs and add to the processor and whiz until you have a dough. If it seems too dry add a teaspoon of cold water. Shape into a disk and chill for 30 minutes.
For the filling, Gently cook the leeks in butter and olive oil until soft, add the garlic, cook for a few more minutes, cool.
In a bowl beat the ricotta cheese, egg and crème fraiche. Season with salt and milled pepper. Stir in the new potatoes, chives and half of the leeks.
Roll a piece of the pastry into a rough circle about 20cm in diameter and to the thickness of a pound coin.
Place a couple of spoonful’s of the filling into the centre of the pastry, spread out leaving a 5cm border.
Arrange a few leeks on top and a little more chive, fold in the pastry to form a galette.
Brush the edges with egg wash and bake until crisp and golden.
Serve straight away with a dressed watercress and walnut salad.