Leek, Thyme and Feta Galette

  • Leek, Thyme and Feta Galette

Leek, Thyme and Feta Galette

All prices are in NZ Dollars and include GST


(serves 8-10)


This large open tart is perfect for Sunday lunch.  The yeast dough pastry baking really gets appetites going.



 45g (3 tbsp) unsalted butter
500g (5 cups) white part only, thinly sliced leeks
1/4 cup roughly chopped thyme leaves
15ml (1 tbsp) dry white wine
15ml (1 tbsp) balsamic vinegar
125ml (1/2 cup) sour cream
flaky sea salt & freshly ground pepper
freshly grated nutmeg
1 egg (lightly whisked)
3 tbsp finely chopped Italian parsley leaves
1 recipe Yeast Dough Pastry
220g feta cheese
1/4 cup roughly chopped thyme leaves
1 egg
15ml (1 tbsp) water



 In a heavy-based frying pan over a low heat melt butter, add leeks and first measure of thyme. Cook over a low heat till leeks are tender.

 Increase heat and add wine and balsamic vinegar. Cook till liquids have almost evaporated.

 Reduce heat to low, add sour cream, stir in and cook till it has reduced by half. Season to taste with salt, pepper and nutmeg.

 Remove pan from heat, transfer mixture to a bowl and allow to cool.

 Preheat oven to 205ºC. Add first egg and parsley to leek mixture and stir to combine.

 Roll out Yeast Dough Pastry on a lightly floured bench to form a 35cm circle. Transfer dough to a sprayed baking tray. 

 Spread leek filling over dough leaving a 5cm border.

 Cut feta into 5mm thick slices and arrange over leek filling. Sprinkle second measure thyme onto feta.

 Separate second egg and lightly whisk egg white. Fold pastry border over the filling, in a “pleat-like” fashion, brushing in between the pleats with egg white to make the dough adhere together.

 Whisk egg yolk and water together and brush this over the outside of the galette and bake for approximately 20 minutes or till dough is golden and cooked through. Serve warm. 



Yeast Dough Pastry


If you wish make dough the day before, cover and leave in refrigerator overnight.  Bring back to room temperature and leave for 1-2 hours till doubled in bulk.


 85ml (1/3 cup) lukewarm water
1 tsp active dried yeast
1/2 tsp sugar
235g (1 cup + 9 + 1/2 tbsp) flour
1/2 tsp flaky sea salt
1 egg
45ml (3 tbsp) sour cream



Place water, yeast and sugar into a bowl and combine. Cover and leave in a warm room for 10-15 minutes or till it looks foamy.

Add flour, salt, egg and sour cream to yeast mixture and stir till mixture is combined.

Place dough onto a floured bench and knead for 5-10 minutes or till dough is soft, supple and silky.

Place dough in a lightly greased ceramic bowl and cover with plastic wrap. Leave in a warm room for 1-2 hours or till doubled in bulk.

Punch dough down and allow to rest for a few minutes before you roll it out.