Vegetables in Season In September

Artichokes

Asian Greens

Asparagus

Avocado

Beetroot

Broad Beans

Broccoli

Cabbage

Carrots

Cauliflower

Eggplant

Garlic

Ginger

Green Beans

Leeks

Lettuce

Onions

Peas

Potatoes

Pumpkin

Silverbeet

Spinach

Zucchini

Leek and Goat Cheese Galette

The galette recipe below is just so simple and tasty - so much so that it was made, and eaten, before I had the chance to photograph it for you. I remember Belinda Jeffery telling me that her fridge has lots of those little yellow stickers inside, reminding her husband to not even think of touching things she’s cooked before they’re photographed for her books or articles!

When you get the hang of making galettes you begin to see all sorts of sweet and savoury possibilities.

Ingredients

• 6 large leeks
• 3T butter
• 1t chopped thyme
• 1/2c dry white wine
• 1/2c cream or creme fraiche
• Salt and freshly ground pepper
• 1 egg
• 3T chopped parsley or 1T chopped tarragon
• 125g soft goats cheese
• Galette Dough (see below)

Method

1. Peel some outer layers from leeks, wash well and dry
2. Thinly slice the leeks, including 2cm of the green
3. Melt the butter in a large skillet
4. Add leeks, thyme and 1/2c water
5. Using medium heat, cook, stirring frequently until leeks are tender - about 12-15 minutes
6. Add wine and continue cooking till moisture has reduced quite a bit
7. Add cream and cook till it coats the leeks and little liquid remains
8. Season with salt and pepper
9. Cool mixture for around 10 minutes and then stir in all but 1T of the beaten egg and most of the parsley or tarragon
10. Preheat oven to 200C
11. Roll out dough to usual pie thickness - see Tips below
12. Spread the leeks over the top, leaving a border of 5cm all round the edge
13. Crumble the goats cheese over the top of the leeks
14. Fold the dough over the filling
15. Brush dough with rest of beaten egg
16. Bake till crust is browned, about 25 to 30 minutes
17. Remove, scatter with rest of parsley or tarragon and serve - see Tips below

Galette Dough

Ingredients

• 2c plain flour
• 1/2t salt
• 170g cold, unsalted butter
• 1/3 to 1/2c ice water

Method

1. Mix the flour and salt in a large bowl
2. Cut the butter into small dice (about the size of a pea) and add to flour, rubbing them roughly
3. Sprinkle the iced water over the flour a little at a time just until you have formed a ball with the dough
4. Press it gently into a large disc, wrap in cling plastic and rest in refrigerator for 15 minutes or so
5. If you get distracted at this stage and realise you’re not going to finish making the galette, you can freeze the dough, but remember to defrost in the fridge overnight before rolling out
6. Roll out as instructed in the recipe

Tips

• Serves 6 as a large portion, 8 as an entree size
• Don’t be tempted to use less leeks, you need a lovely mound of them to make the galette look good
• If pressed for time you can use a frozen puff pastry - Careme Puff Pastry is my favourite
• Instead of one large galette, you can make individual ones. Adjust cooking time as required
• I prefer to serve this galette while still warm rather than really hot from the oven
• Serve with a green salad that adds colour and crunch - I use three different greens, tossed lightly in a vinaigrette

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