Thinly slice the leeks, then sauté them with the spring onions in a drizzle of olive oil in a pan until tender; transfer them to a bowl.

Mix the leeks with the flour, egg and salt, then form a large galette in the pan and cook it for 5 minutes over low heat on each side.

Place the galette on a plate and top it with burrata, olive oil, salt, black pepper, chives, smoked salmon and basil.

Cut the galette like a slice of pizza.