Savory Leek Galette

INGREDIENTS

For the galette dough:

  • 1 1/4 cups all-purpose flour

  • 1/4 teaspoon salt

  • 1/2 cup unsalted butter, cold and cubed

  • 1/4 cup ice water

For the leek filling:

  • 2 large leeks, white and light green parts only, sliced thinly

  • 2 tablespoons olive oil

  • 2 cloves garlic, minced

  • 1/4 teaspoon dried thyme

  • Salt and pepper to taste

  • 1/4 cup grated Parmesan cheese

For the Assembly:

  • 1 egg, beaten (for egg wash)

  • 2 tablespoons grated Parmesan cheese (for topping)

  • Fresh parsley, chopped, for garnish (optional)

PREPARATION

For the galette dough:

  1. In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter.

  2. Using a pastry blender or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.

  3. Gradually add the ice water, a tablespoon at a time, mixing until the dough comes together. Be careful not to overwork the dough.

  4. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

For the leek filling:

  • In a large skillet, heat the olive oil over medium heat. Add the sliced leeks and cook, stirring occasionally, until softened, about 8-10 minutes.

  • Add the minced garlic and dried thyme to the skillet. Cook for an additional 1-2 minutes until fragrant. Season with salt and pepper to taste. Remove from heat and let cool slightly.

For the assembly:

  • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

  • On a lightly floured surface, roll out the chilled galette dough into a circle, about 12 inches in diameter and 1/8 inch thick.

  • Transfer the rolled-out dough to the prepared baking sheet.

  • Spread the cooked leek mixture evenly over the center of the galette dough, leaving about a 2-inch border around the edges.

  • Sprinkle 1/4 cup grated Parmesan cheese over the leek filling.

  • Fold the edges of the dough over the filling, pleating as needed to create a rustic look.

  • Brush the edges of the dough with beaten egg for a golden finish.

  • Sprinkle the remaining 2 tablespoons of grated Parmesan cheese over the top of the galette.

  • Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and crisp.

  • Remove from the oven and let the galette cool slightly on the baking sheet.

  • Garnish with chopped fresh parsley, if desired, before slicing and serving.