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Recipe

Tomato, Melted Leek, and Blue Cheese Galette

Scott Phillips

Yield: Makes one 9-1/2-inch galette

Servings: 4 to 6

Peak-of-the-season tomatoes are the key to making this galette outstanding. I like to cut them in different ways—some sliced, some quartered—both for looks and texture. Delicious for lunch, it’s also a great first course for a summer dinner, if cut smaller.

Ingredients

  • 1-1/4 lb. cherry or grape tomatoes, preferably a mix of colors, halved or quartered, depending on size
  • Kosher salt
  • 3 Tbs. extra-virgin olive oil
  • 4 medium leeks, white and light-green parts only, sliced lengthwise, then thinly sliced crosswise
  • 1 recipe Galette Dough, preferably the black pepper variation
  • All-purpose flour, for rolling the dough
  • Freshly ground black pepper
  • 1 large egg
  • 1 tsp. heavy cream or whole milk
  • 4 oz. good-quality mild blue cheese, such as Gorgonzola dolce, crumbled (1 cup)
  • 2 tsp. chopped fresh marjoram
  • Flaky sea salt

Nutritional Information

      Calories (kcal) : 470
      Fat Calories (kcal): 280
      Fat (g): 31
      Saturated Fat (g): 16
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 11
      Cholesterol (mg): 90
      Sodium (mg): 620
      Carbohydrates (g): 38
      Fiber (g): 3
      Sugar (g): 5
      Protein (g): 10

Preparation

  • Put the tomatoes in a colander in the sink or over a bowl, and toss with 1-1/2 tsp. salt. Let drain for at least 45 minutes to release excess juice. Heat the oil in a 12-inch skillet over medium heat. Add the leeks, 1/4 tsp. salt, and 1/4 tsp. pepper; spread in an even layer, reduce the heat to low, and cook, covered, without stirring until the leeks begin to soften, about 5 minutes. Uncover and cook, stirring occasionally, until very tender, 10 to 15 minutes more. Transfer to a plate and let cool completely.
  • Meanwhile, position a rack in the center of the oven and heat the oven to 400°F. Let the dough sit at room temperature until pliable, 10 to 15 minutes.
  • In a small bowl, whisk the egg and cream.
  • Roll the dough between 2 sheets of lightly floured parchment paper into a 14-inch round, loosening the parchment from the dough occasionally and adding a bit more flour if it sticks. Transfer on the parchment to a baking sheet; remove and discard the top sheet of parchment.
  • Leaving a 2-inch border, sprinkle half of the cheese, half of the leeks, half of the tomatoes, 1 tsp. of the marjoram, 1/4 tsp. of the pepper, and a generous pinch flaky sea salt over the dough. Repeat with remaining ingredients.
  • Fold the edge of the dough up and over the filling. If the dough is sticking to the parchment, refrigerate it for 5 to 10 minutes, and then continue folding. Brush the folded dough with the egg wash. Bake, rotating the baking sheet once half-way  through, until the crust is golden brown, 40 to 50 minutes. Let cool on a rack for 10 to 15 minutes. Serve warm or at room temperature.

Reviews

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Reviews

  • SXB999 | 05/19/2017

    Fantastic dish! I've made it several times and everyone loves it.

  • OQ | 08/18/2016

    Simply outstanding. Made no changes - it doesn't need it!

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