{"id":4914,"date":"2015-01-23T17:09:47","date_gmt":"2015-01-23T15:09:47","guid":{"rendered":"http:\/\/www.growntocook.com\/?p=4914"},"modified":"2015-01-23T17:09:47","modified_gmt":"2015-01-23T15:09:47","slug":"leek-and-goat-cheese-galette","status":"publish","type":"post","link":"https:\/\/www.growntocook.com\/?p=4914","title":{"rendered":"Leek and goat cheese galette"},"content":{"rendered":"

\"leek<\/p>\n

Every season should have its own galette.
\nDon’t you agree?
\nI love galettes for their rustic elegance (or is that an oxymoron?) and the ease with which they can be prepared. Even if you cannot roll out dough into a perfect circle, it does not matter. If it looks rugged, well, that’s because it is supposed to<\/em>.<\/p>\n

\"leek\"leek
\nOr as my father likes to say: \u201cYou need to be able to see its homemade\u201d. This phrase can be usefully applied to almost any DIY project, too. However, in the case of DIY projects your inability to cut straight or paint without visible brush strokes might end up irritating you every time your eye falls on said project for years to come. No such danger with a galette. First, its homemade character is the point and, second, it will be gone quickly anyway. Because everybody likes galettes, don’t they?<\/p>\n

\"allotment
\nSince the only vegetable suitable for making galettes that I can harvest in January is leeks, leek galette is what I am currently baking regularly. Slowly sauteed with a bit of thyme (also homegrown) and a dash of wine and cream, topped with goat cheese and baked in the buttery crust, leeks are no longer the humblest of winter vegetables.<\/p>\n

\"leek
\nEven though I have several recipes for galette dough in the archives and they are all good, this one<\/a>, with a mix of all-purpose and rye flour, is my current favorite. It is even more flaky and crispy and generally more luxurious. But it also requires you to have several more ingredients on hand than this recipe<\/a>, for which all you need is flour, butter, salt and water. Feel free to use whichever recipe suits your pantry.<\/p>\n

\"leek<\/p>\n

Leek and goat cheese galette<\/strong><\/p>\n

Adapted from<\/em> Deborah Madison: Vegetarian Cooking for Everyone<\/a>\"\"<\/p>\n

\u2154 cup\/80 grams all-purpose flour
\n\u2154 cup\/90 grams rye flour or whole-wheat flour
\n1 teaspoon sugar
\n\u00bd teaspoon fine sea salt
\n1 large egg
\nheavy cream, as needed
\n1 stick\/113 grams unsalted butter, cut into big pieces
\n2 teaspoons lemon juice
\n\u00bd teaspoon grated lemon zest (optional)
\nFor the filling:
\n4 medium leeks (about 450 g\/ 1 pound)
\n2 tbsp butter
\n1 tsp thyme leaves
\n60 ml (\u00bc cup) white wine
\n60 ml (\u00bc cup) cream
\nsalt and freshly ground black pepper
\n3 tbsp chopped parsley
\n100 g (3 oz) goat cheese
\nMake the dough:
\nIn a medium bowl, mix the flours, sugar and salt. Lightly beat the egg and add enough cream to make up 80 ml (1\/3 cup), lightly whisk together.
\nAdd the butter to the flour mixture and use a pastry cutter (or your fingers) to break up the butter. You want some pea size chunks of butter left. Drizzle 60 ml (\u00bc cup) of the egg\/cream mixture over the dough and toss until it start to come together. Add lemon juice and zest (if using) and knead the dough shortly on a floured counter to make a uniform dough. Press it into a disk and refrigerate for at least 2 hours or up to 3 days.
\nWhen ready to bake the galette, preheat the oven to 200 degrees (400 F).
\nWash and slice the leeks. Melt the butter in a medium skillet, add leeks, thyme and a pinch of salt. If the leeks are too dry, add a splash of water, but I generally find that the residual water from washing them is enough. Sautee over medium heat, stirring frequently until they are tender \u2013 about 10 minutes. Add the wine and continue cooking until it is reduced. Add the cream and stir until it just coats the leeks and a little liquid remains. Season with salt and pepper. Let cool a little, then stir in the parsley.
\nRoll the dough out into a 30 cm (12 inch) round. Transfer the dough onto a parchment lined baking sheet. Spread the sauteed leeks over the dough, leaving an edge of about 4 cm (1 \u00bd inches). Crumble the cheese on top. Pleat the dough over the filling and brush the edges with the remaining egg\/ cream mixture. Bake until golden, about 35 to 40 minutes. Leave to cool on a wire rack for about 20 minutes before slicing.<\/p>\n","protected":false},"excerpt":{"rendered":"

Every season should have its own galette. Don’t you agree? I love galettes for their rustic elegance (or is that an oxymoron?) and the ease with which they can be prepared. Even if you cannot roll out dough into a…<\/p>\n

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