Leek & Goat Cheese Galette

If you’re entertaining a family gathering or a few friends for a light lunch, consider the humble galette - an easy dough for gently wraps around your favorite vegetable filling (like leeks and goat cheese) and bakes into a sturdy but delicate crust for utensil-less dining.

This crust can also be used for fruit filings, so if you’re just interested in that, skip forward to 1:56.

Leek & Goat Cheese Galette

by Deborah Madison

Galette
2 cups pastry flour (or all-purpose flour; see video at 5:45 for the differences between pastry & all-purpose flours)
1/2 teaspoon sea salt
1 tablespoon sugar
3/4 cup cold, unsalted butter, cut into small pieces
1/3 to 1/2 cup ice water, as needed

Makes one large galette (14-inch) or twelve 3-inch turnovers.
Roll out to 1/8 inch thick.

Leek & Goat Cheese filling
6 large leeks, including an inch of the green
3 tablespoons butter
1 teaspoon chopped thyme
1/2 cup dry white wine
1/2 cup cream or creme fraiche (optional)
sea salt and freshly milled pepper
1 egg, beaten
3 tablespoons chopped parsley
1/2 to 1 cup soft goat cheese, about 4 ounces

Bake temp: 400F/200C
Bake time: 25-30 minutes