Leek & Goat Cheese Galette Recipe

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Ingredients:

Serving

galette dough
2 cups all-purpose flour
1/2 tsp kosher salt
1 tb granulated sugar
12 tb cold butter, cut into small pieces
1/3 - 1/2 cup ice water , as needed
for the filling
6 large leeks , including inch of green
3 tb unsalted butter
1 tsp chopped fresh thyme
1/2 cup dry white wine
1/2 cup creme fraiche
kosher salt + white pepper
1 egg, beaten
3 tb chopped parsley
4 oz ( herbed ) goat cheese, less or more to taste
eggwash, for brushing pastry

Directions:

Preheat oven to 400F.
For the dough:
Mix the flour, salt, and sugar together in a bowl. Cut in the butter by hand, food processor or using a mixer with a paddle attachment, leaving some pea-sized chunks.
Sprink the ice water over the top by the tablespoon and toss with the flour mixture until you can bring the dough together into a ball. Press into a disk and refrigerate if the butter feels soft at all.
To form a galette, roll it out on a lightly floured counter into a 14-inch irregular circle about 1/8 inch thick. Fold it into quarters and transfer it to the back of a sheet pan or a cookie sheet without sides, then unfold it - it should be larger than the pan (as you'll be folding it in on itself once it's filled). Chill until ready to fill.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
For the Filling:
Thinly slice and wash the leeks. you should have about 6 cups.
Melt butter in medium skillet. add leeks, thyme, and 1/2 cup water. stew over medium heat, stirring frequently, until leeks are tender, about 12 minutes. add wine and continue cooking until reduced; then add the crème and cook until it coats the leeks and little liquid remains. season with salt and plenty of pepper. let cool 10 minutes then stir in beaten egg and 2 tb of the parsley.
Spread leek mixture on top of rolled galette dough, leaving a 2 inch border around the edge. crumble the goat cheese on top, then fold the dough over the filling (fold it over a little or a lot, up to you). brush with egg wash and bake until crust is browned, 25-30 minutes. garnish with remaining parsley. bon appétit!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1739.97 Kcal (7285 kJ)
Calories from fat	1588.32 Kcal
		% Daily Value*
Total Fat	176.48g	272%
Cholesterol	480.68mg	160%
Sodium	193.08mg	8%
Potassium	249.62mg	5%
Total Carbs	35.2g	12%
Sugars	3.84g	15%
Dietary Fiber	2.42g	10%
Protein	8.15g	16%
Vitamin C	8.8mg	15%
Vitamin A	2.1mg	71%
Iron	1.9mg	11%
Calcium	126.5mg	13%

Amount Per 100 g
Calories	485.48 Kcal (2033 kJ)
Calories from fat	443.16 Kcal
		% Daily Value*
Total Fat	49.24g	272%
Cholesterol	134.12mg	160%
Sodium	53.87mg	8%
Potassium	69.65mg	5%
Total Carbs	9.82g	12%
Sugars	1.07g	15%
Dietary Fiber	0.68g	10%
Protein	2.27g	16%
Vitamin C	2.5mg	15%
Vitamin A	0.6mg	71%
Iron	0.5mg	11%
Calcium	35.3mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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