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.
Fabulous! I used a small red onion, sauteed, since I didn't have any leeks, as well fresh basil instead of marjoram. I will definitely make this again. There was none left even though I served it as a side with beef tenderloin for 3 people--everyone had seconds!
Just made this. Had no blue cheese so used a mix of goat feta and some soft unripened goat cheese. Also used oregano instead of marjoram. Great flavor. Did a wheat and rye shortcrust for the pastry.
How large is a medium leek? They come in all sizes. I would appreciate an approximate weight for all ingredients.
Presentation, flavour,crust - makes you look like a chef!
Made it and everyone raved about it, delicious.
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