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.
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