Goat Cheese And Leek Galette
Serves: 2
Catharine Rutherford
1 January 1970
Based on User reviews:
45
Spice
55
Sweetness
57
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Position rack in top third of oven; preheat to 450°F
2
Heat wine and butter in heavy medium skillet over medium-low heat until butter melts
3
Add leeks
4
Cover; cook until leeks are crisp-tender, about 4 minutes
5
Remove from heat
6
Mix in marjoram
7
Reserve 2 teaspoons egg; stir remaining egg into leek mixture
8
Meanwhile, unroll pizza dough on lightly floured baking sheet
9
Stretch or pull dough to 13 x 10-inch rectangle
10
Spread leek mixture over dough, leaving 1-inch border on all sides
11
Sprinkle cheese and pepper over filling
12
Fold 1-inch border in over filling
13
Brush folded edge with reserved 2 teaspoons egg
14
Bake galette until crust is golden brown, about 14 minutes
15
Cut galette into 4 pieces and serve warm
16
Position rack in top third of oven; preheat to 450°F
17
Heat wine and butter in heavy medium skillet over medium-low heat until butter melts
18
Add leeks
19
Cover; cook until leeks are crisp-tender, about 4 minutes
20
Remove from heat
21
Mix in marjoram
22
Reserve 2 teaspoons egg; stir remaining egg into leek mixture
23
Meanwhile, unroll pizza dough on lightly floured baking sheet
24
Stretch or pull dough to 13 x 10-inch rectangle
25
Spread leek mixture over dough, leaving 1-inch border on all sides
26
Sprinkle cheese and pepper over filling
27
Fold 1-inch border in over filling
28
Brush folded edge with reserved 2 teaspoons egg
29
Bake galette until crust is golden brown, about 14 minutes
30
Cut galette into 4 pieces and serve warm