Savory Leek Galette
Ingredients
Rough Puff Pastry Dough
- 1-1/4 cups all purpose flour
- 1/4 cup rye or wheat flour
- 1 tsp sugar
- 3/4 tsp salt
- 10 tbsp unsalted butter cut and chilled
- 7 tbsp ice water
- 1 tsp vinegar (white or apple cider)
Leek and Kale Filling
- 4 ounces kale ribboned and chopped
- 2 cloves garlic chopped fine
- 3 medium leeks cleaned and chopped into 1/4 inch half moons
- 2 tbsp olilve oil
- 1 tbsp fresh sage minced
- 2 tbsp fresh parsley roughly chopped
- 2 eggs beaten
- 1 tsp anchovy paste
- 1 tbsp dijon mustard
- 1 tbsp lemon juice
- 3/4 tsp salt divided
- 1/4 tsp black pepper
- 1 cup Comte, Gruyere, or Emmental cheese shredded
- 1/2 cup mascarpone
Egg Wash
- 1 egg
- 1 tbsp water
Instructions
Rough Puff Pastry Dough
- Pulse flours, sugar, and salt in food processor to mix.
- Add chilled butter pieces. Pulse 3-4 times until butter is still the size of pinto beans. Dump mixture out into a bowl. Place the bowl in the fridge for about 15 minutes to get it cold.
- Remove from fridge. Add vinegar and the ice water. Gently, carefully mix the doughjust until it seems well distributed. It will be very craggy and may have dry flour bits.
- Dump the dough onto a piece of parchment or plastic wrap. Form dough together, as best as you can, into about a 4 x 4-inch square. Wrap up and place in the fridge for 45 minutes.
- Roll out into a rectangle approximately 5 x 11. Fold the pastry in thirds widthwise, like abusiness letter, resulting in 3 layers of dough.
- Turn the short end toward you and repeat step 6 two more times.
- After the third turn fold the dough in half. Refrigerate for one hour (or up to 3 days).
- Rest the dough for 20 minutes at room temperature before rolling out.
Leek and Kale Filling and Galette Assembly
- Set oven to 425 degrees. If using a pizza stone or cast iron pan, place in the oven now while preheating.
- Saute’ kale, garlic, and leeks in olive oil with 1/4 teaspoon of salt over medium heat for about 8 minutes. Turn off heat and cover with a lid for 5-10 more minutes until tender. Add sage and parsley. Set aside.
- Meanwhile in another bowl combine eggs, anchovy paste, dijon, lemon juice, salt, and pepper.
- Roll out dough on a piece of parchment to 1/8 of an inch thick and in an approximate 14″circle. Trim the edges of the dough with a sharp knife to allow them to puff up.
- Spread mascarpone cheese on the rolled out circle, all but the outer 2 inches.
- Lay filling and grated gruyere cheese on top of the mascarpone.
- Whisk together egg wash. Brush the outside 2 inches of dough with the wash.
- Fold the outer 2 inches of dough in over the filling, overlapping dough every 2-3 inchesgently pinching just enough to secure.
- Pour the seasoned beaten egg mixture evenly over the filling.
- Brush top of the crust with egg wash.
- Carefully transfer, lifting the parchment and galette onto the stone, cast iron or baking sheet. Sliding onto a pizza peel or cutting board can help with the transfer.
- Bake 10 minutes then turn oven down to 375 and bake another 25-35 minutes until puffed and the crust is golden. Cool 20 minutes before cutting.
Notes
Freeze rough puff pastry dough up to one month, thawing completely before using. Letting it sit in the fridge over night works great.
For a better bottom crust, bake on a pre-heated pizza stone or pre-heated cast iron pan.
To garnish with leek rounds; brush thin slices of leeks with oil and sear for about 4-5 minutes on a hot pan. Gently remove with a metal spatula and arrange on top of baked galette.
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