Artichoke & Goat Cheese Galette
Dough can be made 3 days in advance and frozen, wrapped tightly, for up to a month.
Assemble galette ahead of time; cover well with plastic wrap. Bake before serving.
Keep the dough as cool as you can while you work. Pop it back in the fridge if the pastry gets too soft.
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.