RECIPE: Leek and Goat Cheese Galette

From Vegetarian Cooking for Everyone by Deborah Madison

Ingredients:
Galette Dough:
2 cups all-purpose or whole-wheat pastry flour
1/2 tsp salt
1 tbsp sugar
12 tbsp cold, unsalted butter cut into small pieces
1/3 to 1/2 cup ice water as needed

Galette:
6 large leeks, including an inch of the green
3 tbsp butter
1 tsp chopped thyme
1/2 cup dry white wine
1/2 cup cream or creme fraiche
Salt and freshly milled pepper
1 egg, beaten
3 tbsp chopped parsley or 1 tbsp chopped tarragon
1/2 to 1 cup soft goat cheese to taste, about 4 ounces

Procedure:
Galette Dough:
Mix the flour, salt and sugar together in a bowl. Cut in the butter by hand or using a mixer with paddle attachment, leaving some pea-sized chunks. Sprinkle the ice water over the top by the tablespoon and toss it with the four mixture until you can bring the dough together into a ball. Press it into a disk and refrigerate for 15 minutes if the butter feels soft.

Galette:
1. Thinly slice and wash the leeks. You should have about 6 cups.

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. 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 plenty of pepper. Let cool 10 minutes, then stir in all but 1 tbsp of the beaten egg and 2 tbsp of the parsley.

3. Preheat the oven to 400F. Roll out the dough for one large or six individual galettes. Spread the leek mixture on top, leaving a 2" border around the edge. Crumble the cheese over the top then fold the dough over the filling. (The galette may be only partially covered.) Brush with the reserved egg and bake until the crust is browned, 25-30 minutes. Remove, scatter remaining parsley over the top, and serve.

Notes: If you bake the galette on the bottom of a sheet pan turned upside down, when it's done it's easy to slide onto a serving plate.

Submitted by Ann Tilley