Always & Forever
For the Dough
1 ¼ cups (165g) all-purpose flour
½ teaspoon kosher salt
10 tablespoons (1 ¼ stick/140g) unsalted butter, very cold, cut into ½ inch pieces
1 teaspoon champagne vinegar or white wine vinegar
5 tablespoons ice water
For the Topping
1 leek (¾ cup/55g) white and light green parts, thinly sliced
2 garlic cloves, finely chopped
3 tablespoons olive oil
1 cup (140g/5oz) marinated artichokes, drained and roughly chopped
8 oz (225g) creamy goat cheese, at room temperature
1 teaspoon lemon zest
1 tablespoon lemon juice
1 cup (225g/8oz) parmesan cheese, finely grated
1 large egg, beaten
¼ teaspoon kosher salt
Freshly cracked black pepper
Prepare the dough
- Fill a cup with water and ice cubes. Set aside.
- Place the flour and salt in a food processor with a steel blade. Pulse to combine.
- Add the butter and pulse for about 30 seconds until the butter is pea sized. It doesn’t have to be completely uniform.
- With the food processor running, add 5 tablespoons of ice-cold water through the tube, just until the dough comes together.
- Lightly flour a work surface and place the ball of dough in the center. Shape the dough into a 1-inch disc, wrap it tightly in plastic and put in the fridge for 30 minutes. While the dough is resting, prepare the topping.
- Preheat the oven to 400F.
Prepare the topping
- Cut the leek in half lengthwise and wash it well, removing all the grit. Thinly slice the white and light green portion of the leek.
- In a frying pan over medium-low heat, saute leeks and garlic in oil until translucent and soft. Remove from the heat and set aside.
- In a small mixing bowl, combine the goat cheese, zest, juice, salt and pepper.
Assemble the galette
- Remove the dough from the refrigerator. Cut the disc into 6 equal pieces. Roll each piece out on a lightly floured board to a 6-inch diameter. It doesn’t have to be perfect. Transfer each round to a parchment lined baking sheet.
- Using the back of a spoon, gently spread the goat cheese mixture out on each disc of dough, leaving a 1 ½-inch border.
- Scatter the sautéed leeks, artichokes and parmesan cheese on top of the goat cheese.
- Gently lift the pastry dough over the filling, slightly overlapping and tucking dough as needed. Lightly brush the pastry with beaten egg and sprinkle with salt and pepper.
- Bake for approximately 30 minutes or until the pastry is golden and flaky. Cool slightly before serving.