Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
- 2 tablespoons olive oil
- 2 leeks, white and light green parts only, thinly sliced
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 4 ounces Caprino Sardo cheese, crumbled
- 1 egg, beaten
Special equipment needed:
- Rolling pin
- Parchment paper
- Baking sheet
Step-by-step instructions:
1. In a large mixing bowl, combine the flour and salt. Add the cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
2. Gradually add the ice water, mixing until the dough comes together in a ball. Flatten the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F.
4. In a large skillet, heat the olive oil over medium heat. Add the sliced leeks and cook until softened, about 5 minutes. Season with black pepper and nutmeg.
5. On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to a parchment-lined baking sheet.
6. Spread the cooked leeks over the center of the dough, leaving a 2-inch border around the edges. Sprinkle the crumbled Caprino Sardo cheese over the leeks.
7. Fold the edges of the dough up and over the filling, pleating the dough as necessary.
8. Brush the edges of the dough with the beaten egg.
9. Bake the galette for 35-40 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
10. Let the galette cool for a few minutes before slicing and serving.
Time:
Preparation time: 45 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 379
Fat: 26g
Saturated Fat: 15g
Cholesterol: 105mg
Sodium: 416mg
Carbohydrates: 27g
Fiber: 2g
Sugar: 1g
Protein: 9g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour
- Gouda or feta cheese can be substituted for Caprino Sardo cheese
- Shallots can be used instead of leeks
Variations:
- Add cooked bacon or pancetta to the filling
- Use different herbs and spices to season the filling, such as thyme or rosemary
- Add sliced mushrooms to the filling
Tips and tricks:
- Make sure the butter is cold when working it into the flour to ensure a flaky crust
- Chill the dough before rolling it out to make it easier to handle
- Use a sharp knife or pizza cutter to slice the galette
Storage instructions:
Leftover galette can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the galette, place it in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the galette on a platter with a sprinkle of fresh herbs, such as parsley or chives.
Garnishes:
Fresh herbs, such as parsley or chives
Pairings:
- A crisp white wine, such as Sauvignon Blanc or Pinot Grigio
- A light salad with a vinaigrette dressing
Suggested side dishes:
- Roasted vegetables, such as carrots or Brussels sprouts
- Garlic mashed potatoes
Troubleshooting advice:
- If the dough is too dry, add a little more ice water, a tablespoon at a time, until it comes together in a ball.
- If the crust is browning too quickly, cover the edges with foil to prevent burning.
Food safety advice:
- Make sure to wash the leeks thoroughly before slicing and cooking them.
- Store leftover galette in the refrigerator and reheat thoroughly before eating.
Food history:
Galettes originated in France and are typically made with a savory filling and a flaky crust.
Flavor profiles:
The Caprino Sardo and leek filling is savory and slightly sweet, with a nutty flavor from the cheese.
Serving suggestions:
Serve the galette as a main dish for lunch or dinner, or as a side dish for a special occasion meal.
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Region: Italian