Tomato, Melted Leek, and Blue Cheese Galette
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.
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.
- 1 large egg
- kosher salt
- freshly ground black pepper
- flaky sea salt
- 3 tbs. extra-virgin olive oil
- 1-1/4 lb. cherry or grape tomatoes preferably a mix of colors, halved or quartered, depending on size
- 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
- 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
- Carbohydrate 0.1387815625 g
- Cholesterol 52.875 mg
- Fat 1.244639375 g
- Fiber 0.017390625 g
- Protein 1.5796859375 g
- Saturated Fat 0.388018125 g
- Serving Size 1 1 Serving (13g)
- Sodium 55.317925 mg
- Sugar 0.1213909375 g
- Trans Fat 0.208466875 g
- Calories 18 calories
Step-by-step
- 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.
Tomato, Melted Leek, and Blue Cheese Galette: A Summertime Delight
As a busy working mom, I’m always on the lookout for recipes that are both delicious and easy to prepare. This Tomato, Melted Leek, and Blue Cheese Galette fits the bill perfectly. It’s elegant enough for a summer dinner party, yet simple enough for a weeknight meal. The combination of sweet tomatoes, savory leeks, and tangy blue cheese is a flavor explosion that's sure to impress. The best part? It's incredibly adaptable. Feel free to swap out the cheese for another favorite, or add different herbs depending on what's fresh in your garden. The beauty of a galette lies in its rustic charm – it doesn’t need to be perfect.
The preparation is surprisingly straightforward. While the leeks are simmering to melt-in-your-mouth perfection, you can prepare the tomatoes. I love using a mix of cherry and grape tomatoes, not only for their vibrant colours but also for the textural contrast they offer. Halving or quartering them based on size adds to the visual appeal, as well as ensures even cooking. Letting the tomatoes drain for a bit removes excess moisture, resulting in a crispier crust. The use of pre-made galette dough is a lifesaver; it cuts down on the preparation time considerably. This allows me to enjoy the process without feeling stressed about the time commitment.
Once the leeks are cool, the assembly is a breeze. Layering the ingredients on the dough is a fun, creative part of the process. I typically sprinkle half of the ingredients first, then add the rest on top. The salty blue cheese is the perfect counterpoint to the sweetness of the tomatoes, creating a symphony of flavours in every bite. A simple egg wash ensures a beautiful golden-brown crust, further adding to the visual appeal of the galette. The aroma while it's baking is simply divine, filling your kitchen with the promise of a delicious meal.
Serving this galette is also effortless. It's equally delightful warm or at room temperature, making it perfect for picnics, potlucks, or casual gatherings. I often cut it into smaller pieces for a more manageable appetizer portion, and they are always devoured quickly. It is a versatile dish that will impress guests and make your family happy.
This Tomato, Melted Leek, and Blue Cheese Galette is more than just a recipe; it’s a testament to the simple pleasures in life. It's a celebration of fresh, seasonal ingredients brought together in a harmonious blend of flavors and textures. It’s a recipe I return to time and again, always appreciating its adaptability and its consistent ability to please.
Tips and Variations:
- Cheese Variations: Experiment with different cheeses like goat cheese, feta, or even a sharp cheddar.
- Herb Variations: Add fresh thyme, rosemary, or oregano for a different flavor profile.
- Vegetable Variations: Add sautéed mushrooms, zucchini, or bell peppers for extra flavor and texture.
- Make it Ahead: The galette can be assembled a few hours in advance and refrigerated before baking.
- Leftovers: Store any leftover galette in an airtight container at room temperature for up to 2 days.
Beyond the Recipe:
This recipe is more than just a meal; it's a moment of connection. The time spent preparing it, the aroma filling your kitchen, the satisfaction of creating something delicious from simple ingredients – these are the moments that nourish the soul just as much as the body. Whether it's a casual weeknight dinner or a more formal gathering, this galette is sure to be a conversation starter and a crowd-pleaser. It’s a testament to the power of food to bring people together, creating shared memories and experiences around a table filled with deliciousness. I believe that good food is the key to a happy home, and this simple yet elegant galette is certainly a cornerstone of many happy gatherings in mine. So, try it out, and I am sure it will become a favourite in your home too.
