Leek and Taleggio Cheese Galettes

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.