from Jason McHugh at Cooking School of the Rockies
Serves 4 – 6
For the Tart Shell:
6 oz. all-purpose flour
3 oz. cold butter, cut into small pieces
pinch of salt
ice cold water as needed, approximately 1/4+ cup
For the Galette:
3 leeks, whites cleaned and sliced, green trimmed and reserved
2 tablespoons butter
2 bay leaves
8 oz. Haystack Mountain Spreadable Chèvre or Ricotta
1 teaspoon ground coriander seed
1 tablespoon fresh thyme, stemmed and chopped
Place the flour, butter and salt in a food processor and pulse. Add 1/2 of the water and pulse several times. Check the consistency. If necessary, add more water as directed but not enough so the dough is wet. Remove the dough, wrap in plastic wrap and refrigerate for at least 1/2 hour.
Sweat leeks in butter in a covered pan over low heat for 3-5 minutes. Season with salt and add the bay leaf and sweat fro 20 more minutes until the leeks are quite soft. Remove the leeks from the pan and cool slightly. Remove the bay leaf and add the cheese, coriander and thyme. Mix well. Adjust seasoning with salt and white pepper.
Roll out the dough on a floured surface until quite thin. Mound the leek and cheese mixture in the center and flatten slightly. Enclose the leek and cheese mixture up in the dough starting on one side and working around the dough clockwise. The leek and cheese mixture should be visible in the center of the dough. Chill the galette for 30 minutes.
Preheat the oven to 350°F. Place the galette on a sheet pan and bake for 35-45 minutes. Remove from the oven, cool slightly, slice and serve.
