Leek and Goat Cheese Galette (Plus Meet My New Friend Deborah Madison)

For Christmas I received Vegetarian for Everyone by Deborah Madison.  It was published in 1997, so if you are a vegetarian you probably already own it.  I'm not a vegetarian.  I aim for "meat-lite," but I like bacon, chorizo, and lamb too much to be a vegetarian.  And even though I like meat, I'm really into Deborah Madison.  She's a vegetarian cook for carnivores. I think it's because she understands vegetables and isn't afraid of a little fat.

This galette is the first thing I've made from Madison's book.  I like galettes, mostly because they are not fussy.  No worries about how the crust hugs the trim of the pan. 

Just roll out the dough, trim the edges, and fold them towards the center. 

 

Leek and Goat Cheese Galette 

From Vegetarian for Everyone by Deborah Madison

Galette Dough
2 cups all purpose flour or whole wheat pastry flour
½ teaspoon salt
1 tablespoon sugar
12 tablespoons (3/4 cup) cold, unsalted butter, cut into small pieces
1/3 to ½ cup ice water, as needed

Mix the flour, salt, and sugar together in a bowl. Cut in the butter by hand or using a mixer with a paddle attachment, leaving some pea-sized chunks. Sprinkle the ice water over the top by the tablespoon and toss with the flour mixture until you can bring the dough together into a ball. Press into a disk and refrigerate for fifteen minutes if the butter feels soft.

Filling Ingredients

6 large leeks, including an inch of the green
3 tablespoons of butter
1 teaspoon chopped thyme
1/2 cup dry white wine
1/2 cup cream 
Salt and pepper
1 egg beaten
3 tablespoons chopped parsley or chopped tarragon
Galette Dough
1/2 cup soft goat cheese (feta is a fine substitute)

Directions

Slice leeks in thin strips (I cut them them in circles about an inch thick).  You should have about six cups.

Melt the butter in a medium skillet.  Add the leeks, thyme, and 1/2 cup water.  Stew over medium heat, stirring frequently, until the leeks are tender, about twelve minutes.  Add the wine and continue cooking until it's reduced, then add the cream and cook until it just coast the leeks and little liquid remains.  Season with salt and pepper.  Let cook for 10 minutes, then stir in all but 1 tablespoon of the beaten egg and 2 tablespoons of the parsley.  

Preheat the oven to 400 degrees.  Roll out dough for one large galette.  Spread the leek mixture on top, leaving a 2-inch border around the edge.  Crumble the cheese on the top and then fold the dough over the filling.  Brush with the reserved egg and bake until the crust is browned, 25 to 30 minutes.  Remove, scatter remaining parsley over the top, and serve.