Tomato, Zucchini and Leek Gallette with Roasted Garlic Goat Cheese

from Emeril Lagasse's Farm to Fork cookbook
Photo by Alicia I.
Adapted from keyingredient.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from keyingredient.com

Ingredients

  • 1

    sheet frozen puff pastry, thawed

  • 3

    tbl olive oil

  • 2

    cups thinly sliced well-washed leeks (white part only)

  • Salt and freshly ground white pepper

  • 1

    pound medium heirloom tomatoes, stem ends trimmed

  • 8

    ounces zucchini, ends trimmed

  • 5

    tbl extra-virgin olive oil

  • 5

    ounces goat cheese, at room temperature

  • 1

    tsp fresh thyme leaves

  • 2

    heads roasted garlic

  • 1/2

    cup finely grated Parmigiano-Reggiano cheese

  • 2

    tbl thinly sliced fresh basil leaves

Directions

1. On a lightly floured surface, roll out the puff patry dough to 1/16-inch thickness. Cut out a 12-inch round and place it on a rimmed baking sheet lined with parchment paper. Chill the dough in the freezer for at least 15 minutes or up to an hour. 2. Preheat the oven to 450. 3. Heat the olive oil in a 10-inch saute pan over medium to medium-low heat. Add the leeks, 1/2 tsp salt and 1/8 tsp white pepper. Cook, stirring as needed, until the leeks have softened (5 to 7 minutes). Remove the pan from the heat and transfer the leeks to a plate; let them cool until you're ready to assemble the galette. 4. Slice the tomatoes into 1/4-inch thick rounds and arrange them in one even layer on a wire rack set over a baking sheet. Sprinkle with 1/4 tsp salt and set aside to drain for 10 minutes. 5. Meanwhile, slice the zucchini into 1/8-inch-thick rounds. In a small bowl, mix the zucchini slices with 1 tbl of the extra-virgin olive oil, 1/4 tsp salt and 1/8 tsp white pepper. Set aside. 6. In a medium-sized bowl, combine the goat cheese, thyme, 1/2 tsp salt, 1/4 tsp white pepper and 2 tbl of the extra-virgin olive oil. Mix well with a rubber spatula. Squeeze each head of roasted garlic over the bowl, pressing the soft cloves out of the peel. Mix until the goat cheese is smooth and the mixture is uniform. 7. Remove the baking sheet from the freezer (it is okay if the dough is frozen - it will soften by the time you complete the assembly) and spread the goat cheese mixture evenly over the dough, leaving a 1-inch border around the edges. Spread the sauteed leeks evenly over the goat cheese. Blot the tomatoes dry and arrange them in a concentric pattern over the leeks. Arrange the zucchini slices in a concentric pattern over the tomatoes. Sprinkle the Parmesan evenly over the top. Fold the border of the pastry up and over the edge of the tomatoes. 8. Bake the galette for 20 minutes, or until the crust is golden and puffed. 9. Remove the galette from the oven, sprinkle the fresh basil over the top and drizzle with the remaining 2 tbl extra-virgin olive oil. Set the galette aside for at least 15 minutes before slicing and serving.

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