Sunday, April 19, 2009
Leek and Goat Cheese Galette
We have been trying to eat less meat lately. Don't get me wrong, we are not going totally vegetarian, just trying to cut back on all the red meat that seems to be in our diet. I am even leaning on reducing the amount of poultry we consume. My oldest son does not like meat at all. What we are trying to do is add a lot more vegetables into our diet and seafood. With that in mind, I checked out at the library Deborah Madison's book Vegetarian Cooking for Everyone. It is a great book! I have written copious notes on what I want to try out of the book. Last night I made the Leek and Goat Cheese Galette. A galette is a free form pie that can have either have a savory or sweet filling. It was delicious! The leeks were creamy and the tang of the goat cheese was the perfect foil. I would definitely make this again. My oldest son, the picky eater, ate four slices last night. This would be great to serve with company. I would add a nice tossed green salad, some fresh fruit and a nice Chardonnay. Yum!
Leek and Goat Cheese Galette (adapted from Deborah Madison's Vegetarian Cooking for Everyone)
5 large leeks with green cut off
3 tablespoons butter
1 teaspoon chopped thyme
1/2 cup dry white wine
1/2 cup creme fraiche
Salt and Fresh milled pepper
1 egg, beaten
3 tablespoons chopped parsley
1/2 cup to 1 cup soft goat cheese to taste, about 4 ounces
Thinly slice and wash the leeks.
Melt the butter in medium skillet. Add the leeks, thyme, and 1/2 cup water. Stew over medium heat stirring frequently, until the leeks are tender, about 12 minutes. Add the wine and continue cooking until it's reduced, then add the creme fraiche and cook until it just coats the leeks and little liquid remains. Season with salt and plenty of pepper. Let cool 10 minutes, then stir in all but 1 tablespoon of the beaten egg and 2 tablespoons of the parsley.
Preheat the oven to 400 degree F. Roll out the dough for one large or six individual galettes. Spread the leek mixture on the top, leaving a 2 inch border around the edge. Crumble the cheese over the top then fold the dough over the filling. Brush the reserved egg and bake until the crust is browned 25 to 30 minutes. Remove and slice.
2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar
12 tablespoons cold, unsalted butter, cut into small pieces
1/3 to 1/2 cup of ice water as needed
Mix the flour salt, and sugar together in a bowl. Cut in the butter by hand, leaving some pea-sized chunks. Sprinkle the ice water over the top by the tablespoon and toss it with the flour mixture until you can bring the dough together into a ball. Press it into a disk and refrigerate for 15 minutes if the butter feels soft.
To form the galette, roll it out on a lightly floured counter into a 14 inch irregular circle about 1/8 inch thick. Fold it into quarters and transfer it to the back of a sheet pan or a cookie sheet without sides. Unfold it. It will be larger than the pan.
Add the ingredients according to the recipe, leaving a border 2 to 4 inches wide. Fold the edges of the dough over the filling, overlapping them as you go.