Potato, leek and thyme galette

This galette is delicious served warm from the oven, or at room temperature for a picnic. When the pastry cools it firms up and it's then easier to hold firmly in your hand. Due to the pastry being gluten-free, you will need to work it slowly when folding the edges in, using the paper to support the pastry, as it's very weak and may crumble if you are rough. Don't be too discouraged by its rustic appearance as this just adds to its personality. Other interesting fillings to try would be spinach and goat's cheese, or blue cheese with walnuts and radicchio.