A Galette is a French pancake or tart and this version, a goat cheese and leek galette, lies somewhere between pizza, quiche, and pastry. It makes an uncomplicated yet stunning meal with its subtle onion flavor and creamy goat cheese. This galette makes for an ideal dinner if you want something quick and light, it's also a wonderful option if you are entertaining with vegetarian friends. If serving as part of a menu offer a radicchio salad with black olives, toasted walnuts, and a Sherry vinaigrette. For the galette recipe,
6 large leeks (6 heaping cups) sliced thin
3 tablespoons unsalted butter
1 teaspoon fresh thyme chopped, or 1/2 teaspoon dried thyme
1/2 cup dry white wine
1/2 cup heavy cream
salt and pepper
1 large egg beaten
3 tablespoons flat leaf parsley chopped
1 10-ounce refrigerated pizza crust dough
1/2 cup goat cheese softened
- In large non-reactive skillet, combine the leeks, butter, thyme and 1/2 cup water, and cook over low heat, stirring frequently, until the leeks are tender, about 15 minutes.
- Raise the heat to moderate, add the wine, and cook until almost evaporated, about 5 minutes.
- Stir in the cream, and cook until reduced slightly, about 3 minutes. Season with salt and plenty of pepper.
- Let cool for 10 minutes.
Reserve 1 tablespoon of the beaten egg, stirring the remaining beaten egg and two Tablespoons of the parsley into the leek mixture.
- Preheat the oven to 400°F.
- On a slightly floured baking sheet without slides, roll out the pizza dough into a 14" round.
- Spread the leek filling over the dough, leaving a two inch border.
- Crumble the goat cheese over the leeks.
- Fold up and pleat the border of the dough. Brush the dough with the remaining 1 tablespoon egg.
- Bake the galette until the crust is golden, about 20 minutes.
- Set aside to cool for a few minutes. Scatter remaining 1 tablespoon parsley and serve warm.
Suggested Wine: Pinot Noir, Gamay Beaujolais