Buttered Leek and Gruyère Galette

Name: Buttered Leek and Gruyère Galette
Prep time: 25 min
Total time: 55 min
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)

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Prep Time: 25 minutes

Total: 55 minutes

Servings: 5

Author : Christopher Michel

american french sunday lunch

Ingredients

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3 tbsp. unsalted butter4 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 thymeKosher salt and freshly ground black pepper1/3 c. dry white wine1/3 c. heavy cream, plus more for brushing dough1/2 recipe Basic Pie DoughAll-purpose flour4 oz. Gruyère, grated (about 1 cup)

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Instructions

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Step 1

Melt 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.

Step 2

Add 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.

Step 3

Preheat 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.