Description
This Savory Leek Galette combines a buttery, flaky crust with a savory filling of caramelized leeks and melted cheese, making it an ideal dish for lunch, dinner, or as a side. It’s perfect for any occasion and can be customized with your favorite vegetables or cheeses.
Ingredients
1 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon sugar
½ cup unsalted butter, chilled and diced
6–7 tablespoons ice water
2 cups leeks, cleaned and sliced thinly
1 tablespoon olive oil
¼ teaspoon black pepper
1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
1 cup shredded cheese (Gruyère or goat cheese work well)
1 large egg, beaten (for egg wash)
Fresh herbs for garnish (optional)
Instructions
- Make the Dough: In a large bowl, combine the flour, salt, and sugar. Add the chilled butter and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add Ice Water: Gradually stir in the ice water, one tablespoon at a time, until the dough begins to come together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes to chill.
- Sauté the Leeks: In a skillet, heat the olive oil over medium heat. Add the sliced leeks, salt, and black pepper. Cook for about 10 minutes, stirring occasionally, until the leeks are soft and lightly caramelized. Stir in thyme and set aside to cool.
- Preheat Oven: Preheat your oven to 400°F (200°C) while the dough is chilling.
- Roll Out the Dough: On a lightly floured surface, roll out the dough into a large circle, about 12 inches in diameter. Transfer the dough to a parchment-lined baking sheet.
- Add Filling: Sprinkle the shredded cheese in the center of the rolled dough, leaving a border of about 2 inches. Top with the sautéed leeks, spreading them evenly over the cheese.
- Fold the Edges: Gently fold the edges of the dough over the filling, pleating it as you go to form a rustic border around the filling.
- Egg Wash: Brush the folded edges of the dough with the beaten egg to give the crust a golden, glossy finish.
- Bake: Bake the galette in the preheated oven for 35-45 minutes, or until the crust is golden brown and the filling is bubbling and melted.
- Cool: Once baked, remove the galette from the oven and let it cool for about 15 minutes before serving.
- Garnish and Serve: If desired, garnish with fresh herbs (like thyme or parsley) before slicing and serving.
Notes
Chill the dough: Allowing the dough to rest in the refrigerator helps create a flaky, tender crust. Don’t skip this step!
Caramelize the leeks: Take your time to cook the leeks until they’re soft and golden, as this enhances their natural sweetness and flavor.
Use a sharp knife: When slicing the galette, use a sharp serrated knife to prevent squishing the crust.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 3g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
