Buttered Leek and Gruyère Galette

Name: Buttered Leek and Gruyère Galette
Prep time: 25 min
Total time: 55 min
Yield: 4 - 6 serving(s)
Ingredients: 3 tbsp. unsalted butter; 4 large leeks, white and light green parts only, halved lengthwise and cut 1/4-inch-thick (about 3 1/2 cups cut); 2 tsp. chopped fresh thyme; Kosher salt and freshly ground black pepper; 1/3 c. dry white wine; 1/3 c. heavy cream, plus more for brushing dough; 1/2 recipe Basic Pie Dough; All-purpose flour; 4 oz. Gruyère, grated (about 1 cup)

This savory pie is the perfect brunch or make-ahead lunch, served hot or cold!

By Christopher MichelPublished: Jan 10, 2023

1 Rating

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Becky Luigart-Stayner

Yields:

4 - 6 serving(s)

Prep Time:

25 mins

Total Time:

55 mins

Got fresh leeks to use up? Consider this rich, savory galette. Sautéed leeks turn tender and mild, and are then mixed with rich cream, sharp Gruyère cheese, and a touch of dry wine, then baked into a freeform crust. Serve it for lunch with a big salad.

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Ingredients

3 Tbsp. unsalted butter
4 large leeks, white and light green parts only, halved lengthwise and cut 1/4-inch-thick (about 3 1/2 cups cut)
2 tsp. chopped fresh thyme
Kosher salt and freshly ground black pepper
1/3 cup dry white wine
1/3 cup heavy cream, plus more for brushing dough
1/2 recipe Basic Pie Dough
All-purpose flour
4 oz. Gruyère, grated (about 1 cup)

Directions

1. Step 1Melt butter in a large skillet over medium heat. Add leeks, thyme, and 1/3 cup water. Season with salt and pepper. Cook, stirring frequently, until leeks are tender, 12 to 14 minutes.
2. Step 2Add wine and cook until thickened, 2 to 3 minutes. Add cream and cook until it begins to coat leeks, 1 to 2 minutes. Season with salt and pepper. Cool slightly.
3. Step 3Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. Allow dough to rest on the work surface for 5 minutes. On a lightly floured work surface, roll dough to a 13-inch circle; transfer to prepared pan. Top with Gruyère, then leek mixture, leaving a 2- to 3-inch border all around. Fold edges of dough around the filling, overlapping and pressing gently to seal. Brush dough with cream. Bake until crust is golden brown, 30 to 35 minutes. Serve warm or at room temperature.