I found this recipe in the Trib’ and, since Rich loves him some goat cheese, thought I’d give it a try. A galette is basically a quiche baked without a quiche pan – sort of a free form semi-open-faced turnover. The filling can be savory as in this case; or sweet. I thought it was tasty, but Rich wasn’t feeling the leek love – so my next try will probably involve some other combination – maybe artichokes?
Leek Galette by Leah Eskin, Tribune special contributor.
INGREDIENTS
Filling:
•6 large leeks, including 1 inch of the green
•3 tbsp unsalted butter
•1 tsp chopped fresh thyme
•1/2 cup water
•1/2 cup dry white wine
•1/2 cup whipping cream
•Coarse salt and freshly ground pepper
•3 tbsp chopped parsley
•1 egg, beaten
•1/2 cup goat cheese
Galette dough:
•2 cups flour
•1/2 tsp salt
•1 tbsp sugar
•12 tbsp (1-1/2 sticks) butter
•2 tbsp ice-cold water + more
Make the dough by whisking together the flour, 1/2 teaspoon salt and 1 tablespoon sugar (I do all of this dough part in my food processor fitted with the metal blade – works a treat).
Cut in 12 tablespoons unsalted butter until the dough is coarse, pea-sized flakes.
Sprinkle with two tablespoons ice water and fold in with a rubber spatula (or, see above).
Add additional water, one tablespoon at a time, until the dough comes together in a ball. Pat into a disk, wrap in wax paper and chill for 15 minutes.
Slice the leeks in thin strips.
Melt butter in a medium skillet. Add leeks, thyme and water. Wilt over medium heat, stirring, until leeks turn tender, 12 minutes.
Add the wine and cook until absorbed – about two minutes.
Pour in the cream, then season with salt and pepper to taste. Cook until thickened, about ten minutes, then remove from heat and stir in 2 tablespoons of the parsley and all but 1 tablespoon of the egg.
Roll out dough to a 16-inch circle on a sheet of parchment paper. Slide dough and paper onto a baking sheet. Spread with leek mixture, leaving a 2-inch border. Crumble on cheese. Fold edges in over filling, forming a rustic galette.
Brush the crust with remaining egg. Slide into a 400-degree oven, and bake until the crust turns golden brown, 25 minutes. Sprinkle with remaining tablespoon parsley. Serve warm.
Provenance: Adapted from “Vegetarian Cooking for Everyone” by Deborah Madison.