Welsh rarebit galette
Serves: 8
Prep time: 45 minsTotal time: 
Recipe photograph by Martin Poole
Welsh rarebit galette
Cheesy and buttery with a hint of rich brown ale, this upgrade on a Welsh rarebit makes for a great lunch. Serve it straight from the oven – it’s also good served cold
Serves: 8
Prep time: 45 minsTotal time: 
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Nutritional information (per serving)
Calories
385Kcal
Fat
25gr
Saturates
13gr
Carbs
31gr
Sugars
2gr
Fibre
3gr
Protein
8gr
Salt
0.6gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
For the pastry
- 125g unsalted butter
- 200g plain flour, plus extra to dust
- 1 tbsp English mustard powder
- 1⁄2 tsp fine sea salt
- 1 medium egg, separated (reserve the egg white to glaze)
For the filling
- 3 tbsp olive oil
- 1 large leek (about 260g), trimmed, halved lengthways, rinsed and sliced
- 1 tbsp fresh thyme leaves, plus sprigs to garnish
- 15g butter
- 1 tbsp plain flour
- 1⁄2 tsp made English mustard
- a splash of Worcestershire sauce* or Henderson’s Relish
- 85ml brown ale*
- 90g extra mature cheddar* (we used Welsh)
- 1 large baking potato (about 350g), peeled and thinly sliced
- 1 medium egg white
Step by step
- Before you start, place 125g butter in your freezer until really firm, then chop into very small dice. Put 3 tablespoons of water in a small bowl and add this to the freezer to get it extra-cold, without freezing it.
- Put 200g flour, the mustard powder and salt in a food processor with a good few grinds of black pepper and pulse briefly. Add the chilled chopped butter and briefly pulse again until the mixture resembles coarse breadcrumbs. Add the egg yolk and, while pulsing, drizzle in 2-3 tablespoons of the ice-cold water until the ‘crumbs’ look damp but don’t come together into a ball – you might not need to use all the water. Tip the dough onto a work surface and use your hands to shape it into a ball. Flatten into a disc, wrap and chill for 1 hour.
- Heat 2 tablespoons of oil in a large frying pan over a medium heat then add the leek with a large pinch of salt. Sauté for 5 minutes until softened then add the thyme and cook for a further minute. Season and leave to cool.
- Make the rarebit sauce. Melt 15g butter in a saucepan over a low heat then stir in the tablespoon of flour. Cook for a few minutes until the mixture starts to brown then stir in the mustard and Worcestershire sauce. Gradually whisk in the ale then add 75g of cheese, whisking until smooth. Remove from the heat and season with black pepper.
- Preheat the oven to 200°C, fan 180°C, gas 6. Line a large flat baking sheet and lightly flour your worktop. Roll the pastry out to a rough circle, about 35cm in diameter and 3mm thick. Carefully transfer to the lined baking sheet. Add half the leeks to the pastry in an even layer, leaving a 5cm border, then cover with half the potato slices and some seasoning. Spoon on the rarebit sauce (you might need to reheat it slightly first) then repeat with the remaining leek and potato. Brush the potato with the remaining oil and sprinkle over the last of the cheese.
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Carefully fold the pastry edge up and over the filling, overlapping and pinching the pastry where necessary. Beat the egg white with 1 teaspoon of water and use to brush the pastry edge. Bake for about 30 minutes or until golden and cooked through. Garnish with an extra grind of black pepper and some thyme sprigs.
*If vegetarian, use vegetarian cheese, brown ale, and Henderson’s Relish
