- 2½ cups plain flour
- 1 tsp salt
- 250 g butter, chilled and cut into even-sized dice
- ½ cup chilled water
- 1 Tbsp olive oil, plus extra for drizzling
- 1 large leek, trimmed and well washed, halved lengthwise and thinly sliced
- 115 g feta cheese
- ¼ cup cream
- 1 clove garlic, crushed
- 2 Tbsp chopped dill
- 1 serving sea salt and cracked black pepper
- 2 large Agria potatoes, peeled
- 1 Egg, lightly beaten with a pinch of salt for egg wash
- Place the flour and salt in a food processor and process a couple of times. Add the butter and process until the mixture looks like coarse breadcrumbs. With the motor running, gradually add the water and process until the mixture forms large lumps. Tip out onto a bench top and bring together. Form into a flat disc, wrap and place in the fridge to chill for 30 minutes.
- Heat the oven to 200C. Line a shallow baking tray (about 40cm x 30cm) with baking paper.
- Heat the oil in a small frying pan over low heat. Add the leek and cook, stirring occasionally, until softened but not coloured. Transfer to a plate.
- Crumble the feta into a bowl and add the cream, garlic and dill. Season with salt and pepper and mix well.
- On a lightly floured bench top roll out the pastry to fit the tray, at least 35cm. Transfer to the prepared baking tray and place in the fridge while you very thinly slice the potatoes. (A mandolin is good here).
- Remove pastry from the fridge and spread the feta mixture over leaving a 2.5cm border. Top with potato slices. Drizzle with olive oil and season with a little salt. Scatter over the softened leeks. Fold edges of the pastry over the filling, pleating the pastry as you go. Brush the pastry with the egg wash.
- Place in the oven and bake until the pastry is well browned and the potatoes are soft, 35-40 minutes. Cover the top of the galette with baking paper or foil if the leeks are colouring too much and the potatoes are not cooked through.