Leek Galette

First prepare the loose dough. You can store it in the fridge for 3 days. Mix flour, sea salt and sugar in a bowl. Cut 100 g cold butter into cubes, mix with flour. Work quickly, the butter should not get warm. Leave a large pieces of butter so the dough will be more crispy.

Pour ½ glass cold water in the bowl and bind the dough very quickly, do not knead, the uneven mass just needs to be bounded. Make a ball, roll it out and fold the dough into three pieces, roll it out again and repeat this action 3 times. With this method we will get layers in the dough. Wrap the dough in a plastic wrap and store in the refrigerator until used.

Wash and dry the leeks. Cut into rings together with garlic. Keep large rings of garlic for decoration. Put 15 g of butter on the pan, slightly fry the leeks and garlic, add a pinch of salt and pepper. Place in a bowl. Melt 10 g of butter on the same pan and add and then mix the chopped green onions for a few seconds. Replace into a clean bowl. Grate parmesan on a fine grater.

Galette assembly - Preheat oven to 220 degrees. Spread the baking paper on a plate. Take the dough out of the fridge and roll it out, approx. ½ cm high. Give it a round or rectangular shape. Carefully replace the dough on a plate.

Apply mustard and spread with a spoon. Leave 2 cm on the edges. Add fried leeks to the mustard, then the grated Parmesan cheese, turn the pages, you can add a little cheese on the folded edges. In the end, spread the green onions and garlic rings, pour the remaining butter on the pan. Finish with black pepper. Bake for 30 minutes or until Galette is golden brown.

Bon Appetite!