Below: sauteeing the leeks in butter and wine.
Below I have rolled out the galette dough into a rough circle and added the filling, leaving enough dough around the edges to fold it in over the filling after I crumble the goat cheese on top.
After adding the crumbled cheese, it's time to close up the galette - you can make as many or as few pleats as you like. The dough has a LOT of butter in it so it will stick to itself without any problems.Brushing the galette dough with the reserved beaten egg (you could also add a little milk or cream to the egg if you weren't able to save enough to brush the whole galette.)
The baked galette, fresh out of the oven. Isn't it pretty? (and it tastes at least as good as it looks!)
Leek and Goat Cheese Galette
- 6 large leeks, including an inch of the green
- 3 tablespoons butter
- 1 tsp chopped thyme
- 1/2 cup dry white wine
- 1/2 cup cream or craime fraiche
- Salt and freshly ground pepper
- 1 egg, beaten
- 3 tbsps chopped parsley or 1 tbsp chopped tarragon
- 1/2 to 1 cup soft goat cheese to taste, about 4 ounces
- Galette dough (click here for the recipe)
1. Thinly slice and wash the leeks. You should have about 6 cups. You can also substitute a sliced onion or bunch of chopped chives if you don't have enough leeks.
2. Melt the butter in a medium skillet. Add the leeks, thyme and 1/2 cup water. Stew over medium heat, stirring frequently, until the leeks are tender, about 12 minutes.
3. Add the wine and continue cooking until it's reduced, then add the cream and cook until it just coats the leeks and little liquid remains. Season with salt and pepper.
4. Let cool for 10 minutes, then stir in all but 1 tbsp of the beaten egg and 2 tbsps of the parsley (or all the tarragon).
5. Preheat the oven to 400 degrees. Roll out the dough for one large galette on a counter or upside-down cookie sheet and transfer to a greased baking sheet.
6. Spread the leek mixture on top of the dough, leaving at least a 2-inch border around the filling. Crumble the cheese on top then fold the dough over the filling (again, depending on how large a border you leave, you can close it up completely or leave some of the filling visible in the middle).
7. Brush with the reserved egg and bake until the crust is browned - 25-30 minutes. Remove, scatter the remaining parsley over the top, and serve.