Rustic Puff Pastry Leek Galette

1. If you haven’t already, defrost the puff pastry.
2. Thoroughly wash the leeks to remove all of the dirt and cut into five centimeter long chunks. Try to keep all the rings intact. Set aside.
3. Add half of the butter into a frying pan and turn on medium-low heat.
4. Place the leek chunks upright into the pan and fry for about 10 minutes or until caramelized and glossy brown. Turn the chunks and cook for another 10 minutes until caramelized on the other side.
5. While the leeks are frying, dust a clean work surface with flour. Dust a rolling pin with flour and roll out the puff pastry into a sheet about 25cm by 25cm (a square or lopsided circle is fine—remember, this is free form and any imperfections will enhance the rustic charm of this pie).
6. Preheat oven to 375 F.
7. Grease a metal or glass pie plate, and carefully place the leek chunks snugly into the centre of the pie plate.
8. Break the cheese into chunks and sprinkle over the leeks.
9. Carefully lift up the puff pastry sheet and place on top of the leeks. Tuck the edges of the dough around the leeks and brush with the remaining (melted) butter.
10. Place pie in the oven and cook for 30 minutes or until pastry is golden and flaky.
11. Take pie out of oven and allow to cool for five minutes. Run a spatula under the crust to loosen pie. Place a cutting board on top of the pie pan and turn the two over together.
12. Sprinkle nigella seeds on top and serve with a green salad.