Ingredients
Equipment
Method
Pastry Dough:
- Combine flour and salt in a medium bowl. Take butter out of the refrigerator, and grate into the flour bowl. Then using a fork, toss the butter with flour.
- Measure 1/4 cup of cold water, and add a couple of ice cubes. Gradually add the ice water a little at a time, stirring the dough around the bowl with a fork. I tend to use my hands to bring the dough together but a fork works too.
- As soon as it is moist enough to gather the dough together, form the dough into 1 disc and wrap in plastic wrap and place in a zip lock bag and refrigerate for about 20-30 minutes or overnight. Handle the dough as little as possible, as over mixing will cause the dough to become tough.
Galette:
- In a medium skillet, on medium-high heat, add olive oil, then sauté leeks for about 5-7 minutes until tender and slightly golden and starting to caramelized, then add spinach and sauté for another 2-3 minutes until is softens, then add garlic for the last minute to allow the aroma to release. Remove from stove and set aside.
- Preheat oven to 375°F. Line a baking sheet with parchment paper. Take the dough and roll it out on a lightly flour surface to a 12 inch circle. Then transfer to the lined baking sheet.
- Once the leek mixture is cooled, add to the rolled out dough, then add the cheese, and arrange the heirloom tomatoes, scatter the goat cheese, sprinkle with salt and pepper, and basil. Fold the edges inward toward the centers, creating a pleated design. Then brush with egg wash and bake for about 30 minutes until the crust is golden and the filling is bubbling and cooked.
- Remove galette from the oven, and allow it to cool for about 5-10 minutes. Garnish with Parmesan cheese and fresh basil leaves.
Nutrition
Notes
I would suggest to freeze the remaining pastry dough for later use. Wrap in saran wrap and place in a zip lock bag. Freezes well for up to 4-5 months. This way it makes it super handy for those last minute appetizers.