Semolina galette with leeks

Prepare and slice 3 leeks.

Pour 4 tablespoons olive oil into a frying pan over medium heat and, when hot, add the sliced leeks.

Cook until the leeks are tender, adding salt at the end.

Remove to a salad bowl.

If you haven't already done so, cook the semolina by pouring it into the same volume of boiling salted water, or by following the instructions on the packet.

Pour the semolina over the leeks and stir.

Add 2 eggs, 3 tablespoons breadcrumbs, salt and pepper.

Check seasoning.

Place a circle, slightly smaller in diameter than the size of your frying pan, on a sheet of baking paper on a baking sheet.

Pour the mixture into the circle, and smooth with a tablespoon to form a patty about 1.5-2 cm (0.8 inches) thick.

Remove the circle.

Note: If you have a little time, place the baking sheet in the freezer for 1 hour. Once hardened, the galette will be very easy to manipulate and place in the frying pan.

Alternatively, you can use a tartlet ring to form small individual patties.

Return the pan to medium heat, pour in 4 tablespoons olive oil and when hot, slide the galette into it.

Brown the underside of the cake.

Then turn it over onto a plate, before returning it to the frying pan on the other side for browning.

Serve hot or warm, cut into wedges, with a little green salad and vinaigrette, for example.