Leek & Goat Cheese Galette - Leek Pie Recipe with Easy Crust
Leek and goat cheese galette is the perfect lunch or brunch recipe for spring. It's basically a leek pie with a super easy crust - possibly better than leek quiche! Put together the night before and serve at room temperature. Galette is a rustic pie crust and this savory filling will impress everyone. Including which type of flour is best for galette crust and the difference between types of flours. Recipe by Deborah Madison. Ingredients below or at
Chapters
0:00 Leek pie intro
0:36 Cooking the leek filling
1:56 How to make galette crust
4:16 Assemble the leek filling and crust
5:45 Difference between pastry and all-purpose flour
6:53 How to clean and cut a leek
LEEK & GOAT CHEESE GALETTE (LEEK PIE RECIPE)
============================
by Deborah Madison , The New Vegetarian Cooking for Everyone
**Galette crust**
2 cups pastry flour (or all-purpose flour; see video at 5:45 for the differences between pastry & all-purpose flours)
1/2 teaspoon sea salt
1 tablespoon sugar
3/4 cup cold, unsalted butter, cut into small pieces
1/3 to 1/2 cup ice water, as needed
Makes one large galette (14-inch) or twelve 3-inch turnovers.
Roll out to 1/8 inch thick.
**Leek & Goat Cheese filling**
6 large leeks, including an inch of the green
3 tablespoons butter
1 teaspoon chopped thyme
1/2 cup dry white wine
1/2 cup cream or creme fraiche (optional)
sea salt and freshly milled pepper
1 egg, beaten (separate out 1 tbsp)
3 tablespoons chopped parsley
1/2 to 1 cup soft goat cheese, about 4 ounces
Bake temp: 400F/200C
Bake time: 25-30 minutes
Recipe summary: Melt butter in large skillet and add chopped leeks, thyme, half a cup of water. Let soften over medium heat about 12 minutes. Add wine and reduce. Add cream or creme fraiche, if using. Season with salt and pepper. Let cook for 10 minutes. Stir in beaten egg and 2 tbsp of chopped parsley.
For the galette dough, mix together dry ingredients. Cut in butter pieces, leaving some pea-sized chunks of butter. Stir in cold water a little at a time until dough barely comes together and is mostly shaggy. Let rest in frig for 15 minutes. On a lightly floured surface, roll it out to 1/8th of an inch thick. Transfer dough to back of a cookie pan or flat baking sheet.
Add filling, leaving a border of 2-4 inches wide around the edge. Sprinkle goat cheese on top. Brush 1 tbsp of beaten egg on top. Bake at 400F/200C for 25-30 minutes, until crust is browned.
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I'm Jenna Edwards, a food enthusiast and certified Integrative Nutrition Health Coach. Most importantly, I love food and the cultures and traditions around it. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.
Fretless & Loopster Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
#leekpierecipe #leekgalette #howtocookleeks #cookingcompaniontv
Cooking Tutorial - Leek, Walnut And Goat's Cheese Tart - Prank
Cooking Tutorial - Leek, Walnut And Goat's Cheese Tart - Prank
HOW TO MAKE LEEK, WALNUT AND GOAT'S CHEESE TART
Leek, Walnut and Goat's Cheese Tart Recipe. A rich and wholesome tart which goes perfectly with crusty bread and a crisp green salad. Enjoy our Leek, Walnut and Goat's Cheese Tart recipe
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INGREDIENTS
3 large leeks
25 g butter
3 tbsp walnuts, roughly chopped
2 tbsp cream
1/2 tsp sherry vinegar
salt and pepper
1 sheet of ready made puff pastry
50 g goat's cheese
1 saucepan or frying pan
1 sharp knife
1 spoon
1 wooden spoon
1 baking sheet
1 sheet of greaseproof paper
1 cutting board
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RECIPE
STEP 1: YOU WILL NEED
See above.
STEP 2: PREHEAT THE OVEN
Allow the oven to heat up to 220ºC.
STEP 3: PREPARE THE LEEKS
Slice leeks into 1cm pieces. Melt the butter in the saucepan. Add the leeks and fry gently for about 7 minutes, until they are soft.
STEP 4: ADD OTHER INGREDIENTS
Add the walnuts and toss together with the leeks. Add the cream and sherry vinegar and season with salt and pepper.
STEP 5: REDUCE LIQUID THEN TAKE OFF HEAT
Cook the leeks until they are fairly dry then take the pan off the heat.
Meanwhile, cut the puff pastry into 4 rectangles and place them on the baking sheet - lined with greaseproof paper.
STEP 6: BRING IT ALL TOGETHER
Spoon the leek mixture into the centre of each pastry rectangle. Leave a border around the edge so the filling doesn't spill over during cooking. Top each tart with the goats cheese.
STEP 7: BAKE IN THE OVEN
Bake them in the oven until the pastry is cooked. They will take around 5 to 7 minutes. When the tart is finished serve immediately with a crisp salad.
Tomato, Leek, Goat Cheese Tart
Here's another great recipe. This one comes from MarthaStewart.com. Come along and I'll show you how easy it is to make. Thanks for watching BusyBeingJen!
Coordinating Blog Post:
How to Make Leek and Goat Cheese Tart | THE SLICE | Everyday Food
Level up your brunch game with this easy and delicious tart recipe. Greg Lofts creates a Leek and Goat Cheese Tart - a twist on a quiche - which combines savory flavor and creamy texture for an irresistibly mouthwatering dish.
#TartRecipe #HomemadeTart #Brunch #Dinner #Food
0:00 Introduction
0:27 How to make tart crust
5:13 How to cut alliums
6:25 How to clean leeks
7:16 How to cook leeks
8:50 Leek tart filling recipe
9:46 Goat cheese filling recipe
10:23 Assemble the Leek and Goat Cheese Tart
11:24 How to cut and serve tart
12:17 Taste test and conclusion
LEEK AND GOAT CHEESE TART RECIPE:
Greg Lofts, Deputy Food Editor at Martha Stewart Living, is turning pie, cake, and pizza-making into an art form! From intricate pie crust lattice designs to dazzling geometric patterns, this highly-visual series bakes up beautiful ways to inspire and delight beginner and skilled bakers, and cooks alike.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
How to Make Leek and Goat Cheese Tart | THE SLICE | Everyday Food
Braised Leek & Goat Cheese Tart with Parmesan | Camp Cooking with Cam
No, this recipe hasn’t been leek-ed – we know exactly how it goat here.
In this episode, Cam goes back to pastry basics – head-butting butter and braised leek with two types of cheese, like two Billy goats backing each other in.
For a flaky, butter-brushed fillo base and a full-bodied filling that’s sure to float your goat, catch Cam’s braised leek, goat cheese, and parmesan tart on our YouTube channel from 6pm.
Need a copy for the campsite? See the full episode here:
00:00 – Intro
00:19 – Prepare the Vegetables
01:45 – Soften the Onion, Garlic, and Leek
02:45 – Add Stock
03:17 – Melt Butter (for Pastry)
03:33 – Add the Cream
04:06 – Remove Butter from Heat
04:17 – Remove Leeks from Heat
04:29 – Prepare the Pastry
06:01 – Add Flour to Leeks
06:28 – Assemble the Tart
07:57 – Cook the Tart
08:23 – Check the Tart
08:39 – Remove from Oven
09:05 – Torch the Top
09:17 – Serve Up
09:54 – The Finished Product
Leek and goat cheese quiche and chocolate mousse