Baby Leek Galettes with Goat Cheese and Wild Garlic Recipe
Photo: Anson Smart
You can also make this as one large galette and serve it alongside a leafy green salad. Search your farmers' market for wild garlic leaves or fresh ramp leaves, as they complement the freshness of the goat cheese. If you can't find wild garlic or fresh ramps, garlic chives and garlic scapes are good alternatives.
Preheat the oven to 400°. Line a baking sheet with parchment paper.
Halve each leek lengthwise, then cut them crosswise into thin slices. Rinse the leeks in a large bowl of cold water, swishing to remove any sand. Using your hands, transfer the leeks to a colander to drain, leaving the sand in the bottom of the bowl.
In a large sauté pan, melt the butter over medium heat. Add the leeks, thyme, and 1/2 cup water and sauté until the leeks are tender, 10 to 12 minutes. Add the wine and cook until the liquid has reduced, 10 to 15 minutes more. Add the crème fraîche and stir to coat the leeks. Season with salt and pepper. Remove from the heat and let cool for 10 minutes. Add the beaten egg and parsley and stir to incorporate. Set aside.
Divide the pâte brisée into six equal pieces. On a lightly floured surface with a floured rolling pin, roll each piece into a round about 6 inches in diameter and 1/4 inch thick. Brush off any excess flour with a pastry brush. Arrange the galette rounds on the parchment-lined baking sheet. Divide the leek mixture among the galettes, spreading it in the center and leaving a 1 1/2-inch border. Sprinkle with the goat cheese and wild garlic leaves. Gently fold the border over the leek mixture, overlapping it as you go. In a small bowl, whisk together the egg yolk and heavy cream. Use a pastry brush to lightly brush the egg wash over the dough. Bake until the pastry is golden and the cheese is just starting to brown, 25 to 30 minutes. Serve warm.
From The Cook's Atelier by Marjorie Taylor and Kendall Smith Franchini, published by Abrams Books © 2018.