Brussels Sprout Galette With Leeks & Comté Cheese

Instructions

1. Prepare Dough: Whisk together the all-purpose flour and salt in a medium mixing bowl.
2. Add the cubed butter and toss in the dry flour mixture, separating any pieces that stick together until lightly coated.
3. Use a pastry cutter to cut the butter into the flour until the mixture resembles coarse meal and butter pieces are no bigger than the size of small peas.
4. In a separate bowl, whisk together the sour cream, lemon juice, and ice water.
5. Create a well in the flour mixture and add the wet ingredients
6. Stir with a spatula until the dough begins to clump together
7. Transfer the dough and any dry bits to a lightly floured countertop and use your hands to press and knead the dough gently until it comes together
8. Flatten into a thick disk, cover tightly with plastic wrap, and refrigerate for a minimum of 1-2 hours – or until chilled and firm
9. Preheat the oven to 200°C
10. Add the butter and melt in a saucepan over medium heat; add the leeks and thyme and cook until soft but not brown.
11. Add the garlic and cook for a further couple of minutes 
12. Add the sherry and cook until reduced by half, season with salt and pepper
13. Remove the thyme springs
14. Lower the heat, add the double cream, and heat through
15. Finally, add the cheese and stir until all melted; take off the heat and remove the filling into a tray or to cool, spreading it to an even layer
16. EGG WASH – Mix the egg and milk in a small bowl, set aside
17. Line an oven tray with baking paper
18. Remove the dough from the fridge and lightly dust with flour
19. If it is too cold, allow it to sit at room temperature for 5 to 10 minutes before proceeding
20. On a floured work surface, roll into a 12-inch round, transfer to the lined baking sheet. Note: If the dough warms too quickly or becomes sticky, chill in the refrigerator for 10 to 15 minutes before proceeding
21. Spoon the mixture into the centre of the dough, spreading it in a thick even layer leaving a 1-1/2 inch border on all sides
22. Press the cut Brussels sprouts into the cheese keeping the cut edge still exposed
23. Fold and pleat the edges of the dough border over the filling – leaving the centre exposed
24. Lightly brush the edges of the dough with egg wash
25. Bake for 40 to 50 minutes, rotating the pan halfway, or until the crust is golden brown in colour
26. Place on cooling rack and allow to cool for 5 to 10 minutes before slicing and serving
27. Garnish with fresh thyme leaves
28. Serve hot, warm, or at room temperature… all are equally delicious!