Goat Cheese and Leek Galette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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With the galette, offer radicchio tossed with black olives, toasted walnuts and a Sherry vinaigrette. Spoon some stewed rhubarb over vanilla ice cream to top off the meal. Ingredients:
1/3 cup dry white wine |
1 tablespoon butter |
2 cups sliced leeks (white and pale green parts only) |
2 tablespoons chopped fresh marjoram or 1 1/2 teaspoons dried |
1 egg, beaten to blend |
1 10-ounce tube refrigerated pizza crust dough |
4 ounces soft fresh goat cheese (such as montrachet), crumbled |
Directions:
1. Position rack in top third of oven; preheat to 450°F. Heat wine and butter in heavy medium skillet over medium-low heat until butter melts. Add leeks. Cover; cook until leeks are crisp-tender, about 4 minutes. Remove from heat. Mix in marjoram. Reserve 2 teaspoons egg; stir remaining egg into leek mixture. Meanwhile, unroll pizza dough on lightly floured baking sheet. Stretch or pull dough to 13 x 10-inch rectangle. Spread leek mixture over dough, leaving 1-inch border on all sides. Sprinkle cheese and pepper over filling. Fold 1-inch border in over filling. Brush folded edge with reserved 2 teaspoons egg.
2. Bake galette until crust is golden brown, about 14 minutes. Cut galette into 4 pieces and serve warm.
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