Spring Allium Galette

Yields: 6-8 servings

Time: Prep 30-60 mins, Bake 45-50 mins

Galettes are the perfect solution for those of us that have little to no patience to make delicate, artistic pie crusts. The dough I use is from Bon Appétit - it’s perfect for any rough puff pastry needs. They do an amazing job of explaining the process of layering the butter and flour that even I am able to have a flaky crust each and every time. This dough is great for galettes, turn overs, pop pastries, or anything that you want to have a crispy, buttery crust.

This filling, however, is of my own creation. Goat cheese is one of my all time favorites; it’s tangy and tart with just enough creaminess to perfectly balance the crunchy crust. It’s also a great partner for alliums (bulbus plants in the same family as onions and garlic) as the fat content tempers the potency of so many alliums.

The end result is a cheesy, bright, tart, flakey, and all around mouth watering galette that would make a great main at a vegetarian brunch or the perfect starter to a weekend spring dinner party.

Ingredients:

• Rough puff pastry dough (my favorite recipe here)

• 8-10 oz. goat cheese

• 1 leek (thoroughly cleaned)

• 8 scallions

• 5 garlic scapes

• 2 tbsp. Dijon mustard

• Zest of 1 lemon

• Juice of 1/2 a lemon

• Kosher salt

• Black pepper

• Olive oil

• Unsalted butter

• 1 egg

• Parmesan cheese

Directions

Step One:

Preheat oven to 375°F.

Dice leek, garlic scapes, and half of the scallions into small, equal sized pieces. Heat a few tablespoons each of olive oil and butter in a large skillet. Sauté alliums for 2 minutes, season with kosher salt and freshly ground black pepper. Continue to cook until alliums are softened and slightly translucent, about 5-7 minutes. Let cool completely.

Step Two:

Once alliums are cooled, mix together with goat cheese, dijon mustard, lemon zest, and lemon juice. Mixture should be thick and creamy, not runny. If runny, add more goat cheese. Taste and adjust seasonings if needed.

Step Three:

Roll out pastry dough until about 1/8” thick and as round as possible. It doesn’t have to be perfect. The charm of a galette is it’s rustic look!

Step Four:

Transfer dough to a parchment paper lined baking sheet. Spread cheese and allium mixture into an even layer on the dough, leaving 1-2 inches of dough around the sides.

Step Five:

Fold extra dough over the cheese mixture in pleats, leaving an opening to see the filling. Slice the remaining scallions on a sharp diagonal into 2” strips. Arrange neatly on top of the filling.

Scramble egg with 1 tsp. of water to make an egg wash. Brush dough with egg wash and sprinkle freshly grated parmesan cheese over the entire galette.

Step Six:

Bake at 375° for 40-50 minutes or until crust is golden brown. Let cool for at least 20 minutes before slicing.

Sub that Cheese!

Not a fan of goat cheese? This can be replaced with your choice of soft cheese; the most important factors are tang and texture. These ingredients work best with a cheese that makes your lips pucker a bit. Think feta, mascarpone, or cream cheese. You also want a cheese that isn’t too wet as it will make your pastry soggy. Avoid cheeses like ricotta and mozzarella. Get experimental and try out some of your favorites!