In a hurry and looking for quick mid-week meals?
This rustic brie and leek galette only requires 5 ingredients and is rustled up in no time. To finish it all off, I’m drizzling it with Luxembourgish honey and adding some chopped peppered cashews for crunch. Super easy to make and super yum! Best served with a green salad to balance it all out.
Find more savoury tarts here in my recipe archive.
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Serves 2 as a main or 4 as a starter
1 leek
1 garlic clove
20g butter
1 brie
1 square puff pastry
20g peppered cashews
2 tsp honey
Salt and pepper
Preheat oven to 200°C fan.
Trim the leek, cut lengthwise in half and slice them, wash and pat dry.
Heat the butter in a frying pan and fry the leeks with a pinch of salt for a few minutes, until they start to soften. Peel and crush the garlic and add to the leek for the last minute. Set aside to cool.
Cut the brie cheese into slices. Chop the peppered cashews.
Roll out the pastry, cut in half (and use one half in another recipe).
Lay the pastry on a baking tray and prick with a fork a few times. Distribute the leek over the pastry, leaving some space along the edges. Place the brie slices all over the leek.
Fold back the edges over the brie, then bake the galette in the preheated oven for 25 minutes.
When the galette comes out of the oven, drizzle with honey and sprinkle with cashews.
Serve with a green salad.
