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Buttered Leek and Gruyère Galette
This savory pie is the perfect brunch or make-ahead lunch, served hot or cold!
👥 4 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 25 min👤 Christopher Michel📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pan
- ●baking sheet
- ●oven
📝 Preparation Steps
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.
large leeks, white and light green parts only, halved lengthwise and cut 1/4-inch-thick (about 3 1/2 cups cut)4
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.
large leeks, white and light green parts only, halved lengthwise and cut 1/4-inch-thick (about 3 1/2 cups cut)4
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.
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