1 cup (120 g) plain wholemeal spelt flour
½ cup (75 g) plain flour
¾ cup (60 g) finely grated parmesan
½ tsp table salt
125 g very cold unsalted butter
¼ cup (60 ml) iced water
¾ cup (180 g) crème fraîche
2 cups (200 g) grated gruyère
3 tsp Dijon mustard
1 tsp thyme leaves, plus extra sprigs for topping
1 egg yolk
sea salt and cracked black pepper
2 leeks, trimmed and sliced into 1cm rounds
20 g unsalted butter, melted
- Place the flours, parmesan and salt into a bowl. Using a box grater, grate the butter into the flour. Add the iced water and use your fingertips to mix until a soft dough forms. Refrigerate for 30 minutes or until firm.
- Roll the pastry between sheets non-stick baking paper to a rough 20cm x 40cm rectangle until 4mm thick. Place on a universal baking tray and remove the top sheet of baking paper.
- Preheat oven on Intensive Bake at 180°C.
- Combine the crème fraîche, gruyère, mustard, thyme leaves, egg yolk, salt and pepper. Spread the filling over the pastry leaving a 4cm border.
- Top the filling with the leek slices and brush with melted butter. Fold over the excess pastry to form an edge. Press the sides firmly to enclose filling.
- Place the tray on shelf level 1 and bake for 35 minutes or until the pastry is crisp and golden.
- Serve warm or at room temperature.