I am the pie crust queen!
I have now made pie crust #2, this time in savory form, and it worked like a charm. I still can’t roll it out in a nice shape to save my life, but I have truly conquered my pie crust phobia.
As the main event in my dinner party, I prepared a leek and goat cheese galette. Our guests were vegetarian, but even if you are not, you should make this. It was awesome. The leeks get all creamy and rich and the cheese is nice and tangy. We devoured it.
I found the recipe on the Garden of Eating blog, but as it turns out, it originated in a cookbook I own, Deborah Madison’s Vegetarian Cooking for Everyone. Since this recipe was so good, it has inspired me to pour through that book and make more things from it.
I wasn’t sure if leeks were in season, but I managed to find them at the farmer’s market, so apparently they are. The book suggests using onions or scallions if leeks are not available. You do need a ton of leeks – 6 to be exact – but don’t skimp. They cook down and you make a rich sauce for them, so they really are not overwhelming at all.
Goat Cheese and Leek Galette
6 large leeks, including an inch of the green
3 tablespoons butter
1 tsp chopped thyme
1/2 cup dry white wine
1/2 cup cream or craime fraiche
Salt and freshly ground pepper
1 egg, beaten
3 tbsps chopped parsley or 1 tbsp chopped tarragon
1/2 to 1 cup soft goat cheese to taste, about 4 ounces
I forgot the thyme and didn’t miss it. Also, I found I needed more wine, probably about 3/4 cup so don’t drink the bottle before you are done cooking.
Galette dough (Not wanting to tempt fate, I used Martha Stewart’s pate brisee recipe, but the original one that is supposed to accompany the dish can be found here.)
Thinly slice and wash the leeks. You should have about 6 cups.
Melt the butter in a large skillet or saute pan. Add the leeks, thyme (which I forgot and didn’t miss) and 1/2 cup water. Stew over medium heat, stirring frequently, until the leeks are soft and tender, about 12 minutes.
Add the wine and stir, scraping up any bits on the bottom of the pan. Add a splash or two more of wine if needed, and continue cooking until it’s reduced. Add the cream and cook until it just coats the leeks and little liquid remains. Season with salt and pepper.
Let cool for at least 10 minutes. At this point, since I was not ready to assemble the tart, I just removed the pan from the heat and covered it for a couple hours.
Preheat the oven to 400 degrees. Roll out the dough for one large galette on a counter or upside-down cookie sheet and transfer to a greased baking sheet.
This time, it looked a little less misshapen than last time, but I still do not understand how one rolls out a circle. Sigh…
When you are ready to assemble, stir in all but 1 tbsp of the beaten egg and 2 tbsps of the parsley (or all the tarragon) into the leek mixture. Spread the leek mixture on top of the dough, leaving at least a 2-inch border around the filling. Crumble the cheese on top then fold the dough over the filling (again, depending on how large a border you leave, you can close it up completely or leave some of the filling visible in the middle).
Brush with the reserved egg and bake until the crust is browned – 25-30 minutes. Remove, scatter the remaining parsley over the top, and serve.
The end result was really good. I may be buying up leeks every time I see them to try this thing again. It really makes a fantastic vegetarian main couse.