Broccoli and leek galette

• 1 broccoli
• 3 tablespoons of oil
• 1 leek
• salt and pepper
• 1½ tablespoons of butter
• 1½ tablespoons of flour
• 1 cup of milk
• 120g cheese
• 2 sheets of flaky pastry
• some egg or milk (optional)

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Chop broccoli into small florets and saute in a pan with oil. Thinly slice leek and add to pan, cooking until softened. Season with salt and pepper. Remove from heat.

Heat butter in a saucepan until bubbling. Add flour and stir until cooked. Add milk, bit by bit, whisking well with each addition. Grate cheese. Once sauce is thick, stir through cheese until melted. Stir sauce through the broccoli and onion.

Roll out flaky pastry on oven tray and spread the broccoli mixture over, leaving a 2-inch border. Fold the border of pastry up onto broccoli. Brush pastry with egg or milk if using.

Bake at 200°C for 30 minutes or until brown.