You’ll need a blender to make this.

For the pastry, put the flour, butter and salt in a bowl and mix with your fingertips until it’s the consistency of breadcrumbs.

Add the oat milk and mix again until it all comes together into a dough – be confident and don’t be afraid to handle it.

Put the pastry between two sheets of greaseproof paper and roll it out until it’s roughly 30-32cm in diameter.

Put the pastry in fridge for 30 minutes to rest and firm up.

Meanwhile, prepare the leeks. Slice off and discard the rooty tops and any gnarly bottom bits from the leeks, then cut them into ¾cm-thick rounds.

Put the sliced leeks in a large bowl, fill with cold water and stir around with your hands to release any dirt.

To make the filling, put the pistachios, half the chopped jalapeños, all the garlic, 100ml oil, 40g of the chives, roughly chopped (save the rest to finish the galette) and three-quarters of a teaspoon of salt into a blender, then whizz to a medium textured paste.

Put the extra three tablespoons of oil in a wide nonstick pan on a medium heat.

Once it’s hot, scoop a handful of sliced leeks out of the bowl, give them a shake to remove any excess water and add to the pan.

Repeat with the remaining leeks, then cook, stirring occasionally, for 10 minutes, until soft.

Stir in the remaining chopped jalapeño and a quarter-teaspoon each of salt and ground black pepper, then take off the heat.

Heat the oven to 200C (180C fan)/390F/gas 6.

Take the pastry out of the fridge, peel off the top layer of baking paper and put the pastry and its paper base on a large oven tray.

Spread the pistachio paste evenly over the top, and leaving a 4cm-wide border all around the edge.

Top the pistachio mix with the soft leeks, then fold the sides of the pastry up and over the edge of the filling, and bake for 45 minutes, or until golden.

Very finely chop the remaining 10g chives, scatter over the top of the cooked galette and serve.