Onion and leek galette

Dice butter and blend with flour, sugar, and salt.

Work the dough with your hands, quickly, before the butter is too soft.

Pour water and knead until all the ingredients are well-combined. Shape the dough into a ball. Put in the refrigerator for 30 minutes.

Cut the onion into strips and stir fry with garlic in a frying pan with a bit of butter.

Place parchment paper under the dough and on the top. Roll it out with a rolling pin and shape it into a 0,5cm thick square.

Spread the Dijon mustard all over the dough and sprinkle parmesan cheese and black pepper over it. Add cooked onion and garlic.

Trim the rim of the pastry and shape the galette. Stir fry the leek and put it on the top of the galette as well.

Bake for 30 or 40 minutes, 180ºC, until it is golden brown.