A leek and Gruyère galette is a savory tart that features the sweet, mild flavor of leeks combined with the rich, nutty taste of Gruyère cheese. This rustic dish makes a delightful appetizer or light meal, perfect for any occasion.
Ingredients
For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup ice water (more if needed)
For the filling:
- 2 large leeks, white and light green parts only, cleaned and thinly sliced
- 1 cup shredded Gruyère cheese
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and pepper to taste
- 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)
- Optional: fresh thyme for garnish
Instructions
1. Make the crust: In a large mixing bowl, combine the flour, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
2. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overmix. If the dough is too crumbly, add a bit more ice water.
3. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
5. Sauté the leeks: In a skillet, heat olive oil over medium heat. Add the sliced leeks and sauté until softened and lightly caramelized (about 8-10 minutes). Add the minced garlic and thyme, cooking for an additional minute. Season with salt and pepper to taste. Remove from heat and let cool slightly.
6. Roll out the dough: On a floured surface, roll out the chilled dough into a rough circle about 12 inches in diameter. Transfer it to the prepared baking sheet.
7. Assemble the galette: Sprinkle the shredded Gruyère cheese evenly over the center of the rolled-out dough, leaving a 2-inch border around the edges. Spoon the sautéed leek mixture over the cheese.
8. Fold the edges of the dough over the filling, pleating as you go to create a rustic look.
9. Prepare the egg wash: In a small bowl, whisk together the egg and milk. Brush the egg wash over the exposed crust.
10. Bake: Bake the galette for 25-35 minutes, or until the filling is bubbling and the crust is golden brown.
11. Cool and serve: Allow the galette to cool slightly before slicing. Serve warm or at room temperature, optionally garnished with fresh thyme.
Aprile's Kitchen 