With St Patrick’s Day and Mother’s Day falling so closely together, this week’s recipe is perfect for both occasions. The humble green leek, at its best from November to April, is one of the few locally grown vegetables still standing.
They’re a great source of vitamin C, as well as iron and fibre, making them invaluable during cold and flu season. Similar to onions and garlic, the leek is also beneficial for the heart and blood. It’s best to buy medium-sized leeks as the outer leaves become rougher the bigger the vegetable. Keep the green tops in the freezer for making stock.
Crispy, fried pancetta makes a gorgeous addition to this tart. Soft, fresh goat’s cheese could also be used in place of the cheddar. Finely chopped semi sun-dried tomatoes layered under the leek mixture makes the tart even more substantial.
The sharp piquancy of the mustard pairs well with the sweet, buttery leeks and is best added just before the tart is baked to keep the flavour as fresh as possible. I serve it with a drizzle of chilli oil and a big green salad.
In true fusion style, I’ve added za’atar to this tart and it’s a really nice addition to the fresh thyme. The Middle Eastern mix is made from dried thyme, sesame seeds and sumac. It’s really delicious with the leeks.
This galette is a welcome surprise on the midweek menu and is quick and simple to make, especially if the pastry is made the night before. The pastry is very forgiving with its rustic appearance being part of its charm. It’s a lovely thing for children to help make this Mother’s Day weekend.
Recipe: Leek and cheddar galette with za’atar
