Artichoke, Leek and Goat Cheese Galette

Artichoke, Leek and Goat Cheese Galette

The sharp goat cheese, artichokes, Parmigiano and lemon balance the buttery pastry and caramelized leeks.

Total Time: 2 hours

Makes: 1 large or 6 small galettes


For the dough:

  • 1¼ cups all-purpose flour, plus more for rolling
  • ½ teaspoon kosher salt
  • 10 tablespoons (1¼ stick) cold unsalted butter, cut into ½-inch pieces
  • 1 teaspoon white-wine vinegar
  • 5 tablespoons ice-cold water

For topping and assembly:

  • 3 tablespoons olive oil
  • 1 large leek, white and light-green parts thinly sliced
  • 2 cloves garlic, minced
  • 8 ounces goat cheese
  • 1 cup finely grated Parmigiano-Reggiano
  • Zest and juice of 1 lemon
  • Freshly ground black pepper
  • 1 cup roughly chopped, drained, oil-marinated artichokes
  • 1 teaspoon fresh thyme leaves
  • 1 large egg, beaten
  • Flaky sea salt


  1. Prepare the dough: Place flour and salt in a food processor. Add butter and pulse to form pea-size crumbs. With motor running, add vinegar and trickle in water just until dough comes together.
  2. Transfer dough to a lightly floured work surface. Shape into a 1-inch-thick disc, wrap in plastic and refrigerate 30 minutes.
  3. Prepare the topping: In a frying pan over medium-low heat, warm oil. Add leeks and garlic, and sauté until translucent, 5 minutes.
  4. In a mixing bowl, combine goat cheese, Parmigiano, lemon zest and juice, pepper and leek mixture.
  5. Preheat oven to 400 degrees. On a lightly floured surface, roll out dough to a 13-inch circle. (For individual galettes, cut dough into 6 pieces and roll out 6-inch circles). Transfer to a parchment-lined baking sheet.
  6. Gently spread goat cheese mixture over dough, leaving a 1½-inch border. Scatter artichokes and thyme on top. Fold edge of dough over filling. Lightly brush pastry with egg, and sprinkle with flaky salt.
  7. Bake on middle rack until pastry is puffed and golden, 40-45 minutes (30 minutes for individual galettes).

Original WSJ Article