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This rustic puff pastry leek galette is delicious! It uses only a few ingredients but it is a show-stopper. The rustic construction is probably the most appealing part of this pie – just look at how flaky and golden it is!
Meinhilde first found this recipe in a cookbook and then later described it to me with such rich details that I had to make it. I searched high and low to find the original book she found it in, but had to recreate it from her memory. If anyone knows which book this is from, please let me know!
Rustic Puff Pastry Leek Galette
Ingredients
- 1 package frozen puff pastry, thawed
- 4 medium leeks
- 5 ounces cheese, such as mozzarella or goat
- 2 tbsp butter for frying, plus more for greasing
- a pinch nigella seeds
- a dusting of flour
Instructions
- Defrost the puff pastry.
- Wash the leek well to remove all dirt and cut into five centimeter trunks. Try to keep all rings intact.
- Add 1 tbsp butter to a frying pan and turn on medium low heat.
- Place the leek trunks upright in the pan and fry for about 10 minutes or until caramelized and glossy brown. Turn the trunks and cook for another 10 minutes until caramelized.
- While the leek is frying, dust a clean work surface with flour. Dust a rolling pin with flour and roll out the puff pastry into a sheet about 25cm by 25cm (a square or lopsided circle is fine, remember this is free form and any imperfections will enhance the rustic charm of this pie).
- Preheat oven to 375F.
- Grease a metal or glass pie plate, and carefully place the leek trunks snuggly in the centre of the pie plate.
- Break the cheese into chunks and sprinkle over the leeks.
- Carefully lift up the puff pastry sheet and place on top of the leeks. Tuck end around the leeks and brush with the remaining butter, melted.
- Place pie in oven and cook for 30 minutes or until pastry is golden and flaky.
- Take pie out of oven and allow to cool for five minutes. Run a spatula under the crust to loosen pie. Place a cutting board on top of the pie pan and turn the two over together.
- Sprinkle nigella seeds on top and serve with a green salad
[…] the Kiku Corner archives, you might notice a trend of veggie-based puff pastry tarts. One was a Rustic Puff Pastry Leek Galette, the other a Tomato and Boursin Tart for Mother’s Day. Whatever the combo, I love them. Here, I […]