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Walnut Pesto, Leek and Halloumi Galettes

With  Kim Evans

Walnut Pesto, Leek and Halloumi Galettes

Makes 6
This is our most popular galette topping - we will never take it off our menu.
For a very nice variation, replace the halloumi with a good-quality Brie.

1 sheet Flaky Pastry
Egg Wash
1/2 cup Walnut Pesto 
1/2 cup Caramelised Leeks
salt and freshly ground pepper
6 � 5mm-thick slices halloumi
12 Oven-roasted Tomatoes
olive oil
6 sprigs fresh thyme, to garnish

1. Line two trays with baking paper.
2. On a floured bench, roll out Flaky Pastry to 4mm thick. Using a sharp knife, cut into six rectangles measuring 10cm � 15cm. Do not drag pastry as it will prevent it from puffing up. Score a line 1cm in from the edge to create a border, taking care not to cut right through pastry.
3. Brush pastry with Egg Wash. Place pastry bases 2cm apart on lined baking trays and rest in refrigerator for at least 30 minutes.
4. Preheat oven to 200�C. Spread 2 tbsp Walnut Pesto evenly over each base inside scored border.
5. Spoon 2 tbsp Caramelised Leeks on top of pesto and season to taste.
6. Place one slice of halloumi on top of each galette.
7. Bake about 12 minutes or until golden brown. Remove from oven and top each galette with 2 small (or half a large) Oven-roasted Tomatoes and garnish with a sprig of fresh thyme. Serve hot.

Egg Wash
Place eggs and cream in a bowl and whisk until smooth.
You can make as much Egg Wash as you need by using the same ratio of eggs to cream.

Walnut Pesto
Makes 2 cups

1 cup walnut halves
4-6 cloves garlic, peeled
2 handfuls curly parsley
2 tbsp olive oil
salt and freshly ground pepper

1. Place walnuts, garlic and parsley into the bowl of a food processor and blend until combined but still coarse.
2. With the motor running, pour in olive oil. Add just enough oil to combine - the mixture should be dry and not overly oily. Season to taste.
3. Store in an airtight container in the refrigerator for up to 1 week.

Caramelised Leeks
Slice 2 leeks in half lengthwise.
Cut leaves crosswise to 5mm thickness.
Heat enough olive oil to coat the bottom of a frying pan.
When piping hot add prepared leeks and sauté, taking care not to overcook.
Season to taste with salt and freshly ground pepper.
Add a knob of butter and remove from heat.
Makes 2 cups.

Reproduced with permission from Treats from Little and Friday by Kim Evans.
Published by Penguin Group NZ. Copyright © Kim Evans, 2012.

(Broadcast: 26 Apr 2012)