Savoury Galette with Primula Squeeze and Ham

How you do it

1. Place the flour and salt in the bowl of a food processor. Pulse for few times to mix. Add in the butter and pulse 8-10 times until the butter resembles small clumps.

2. Turn the machine on and add in 5tbsp of water in one tablespoon increments.

3. At this point, it should start to come together and form into a ball. If not, add in the rest of the water until it does.

4. Transfer the dough onto a lightly floured surface, form it into a 4-inch disk and wrap it with plastic. Place in the fridge for at least 1 hour or overnight.

5. Bring a pot of water to a boil and cook the sliced potatoes until soft. Set aside and allow cool.

6. Meanwhile, heat the oil in a pan, add the leeks and cover with a lid, cooking for 10 minutes, stirring occasionally. Stir in the thyme, salt and pepper and remove from the heat; let cool to room temperature.

7. Preheat oven to 190°C fan and take the dough out of the fridge 10 minutes before you are ready to roll it out.

8. Mix together the leeks, crème fraîche and 120g of Primula Ham Cheese in a small bowl.

9. Lightly flour your working surface. Roll the dough into a large 12-inch circle. Transfer onto the parchment paper and then onto the baking sheet.

10. Spread the leek mixture evenly over the dough, leaving a 3-inch border around the edges. Top evenly with potatoes and more of the leek mixture.

11. Roll the sides of the dough, overlapping as you go around and pleating the dough.

12. Brush the edges of the dough with egg yolk and bake in the oven until golden brown, 25 to 30 minutes. Remove from the oven, and add some more extra Primula Cheese and Ham and some fresh herbs on top; cut into wedges.