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Leek and Dandelion Galette


Leek and Dandelion Galette
Serves 2
Sweet, mellow leeks present their flavor in a new way when mixed with coriander seed and fenugreek. The bright top notes of coriander seed and maple-y accents of fenugreek set a nice foundation for the bitterness of dandelion greens and the funk of blue cheese.
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Ingredients
  1. FILLING
  2. 3 tablespoons neutral oil, divided
  3. 3 cups trimmed, halved, sliced leeks (white and light green parts only)
  4. ½ teaspoon kosher salt
  5. ¼ teaspoon white sugar
  6. 1 teaspoon coriander seed, ground
  7. 1 teaspoon fenugreek, ground
  8. 2 tsp neutral oil
  9. 3 cups thinly sliced dandelion greens (if unavailable, use swiss chard)
  10. ½ teaspoon fish sauce
  11. GALETTE
  12. Pastry for one 9-inch pie crust
  13. 2 tablespoons crumbled blue cheese (we used Jasper Hill Farms Bayley Hazen Blue)
  14. GARNISH
  15. 2 tablespoons crumbled blue cheese (we used Jasper Hill Farms Bayley Hazen Blue)
  16. Juice of one lemon
Instructions
  1. ►Preheat oven to 400 ̊F.
  2. ►FILLING: In a medium skillet, heat 2 tablespoons oil over medium heat until shimmering. Add leeks, salt, and sugar. Sauté, stirring to slowly cook until leeks have caramelized lightly, about 10-15 minutes. Add ground coriander seed and fenugreek and cook another minute. Set aside.
  3. ►In large skillet, heat 1 tablespoon oil over medium heat until shimmering.
  4. ►Add dandelion greens and fish sauce. Cook 3 to 5 minutes, or until greens have significantly reduced in volume, deepened in color, and given up their moisture. Combine with leek mixture.
  5. ►GALETTE: Roll pie pastry into a 9-inch circle and place on a baking sheet. Spoon leek-dandelion mixture into center of crust. Smooth out mixture in flat layer, leaving roughly ½-inch at edges. Fold the edges of the pastry into the middle 6 to 8 times, leaving the filling exposed in the center. Top the filling with 2 tablespoons blue cheese. Bake galette on the middle rack of the oven until crust is golden brown, 25 to 30 minutes.
  6. ►Remove galette from oven and cool. Serve topped with additional 2 tablespoons blue cheese and lemon juice.
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