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Leek and Dandelion Galette


Leek and Dandelion Galette

Jenny Dorsey
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.
Servings 2

Ingredients
  

  • FILLING
  • 3 tablespoons neutral oil divided
  • 3 cups trimmed halved, sliced leeks (white and light green parts only)
  • ½ teaspoon kosher salt
  • ¼ teaspoon white sugar
  • 1 teaspoon coriander seed ground
  • 1 teaspoon fenugreek ground
  • 2 tsp neutral oil
  • 3 cups thinly sliced dandelion greens if unavailable, use swiss chard
  • ½ teaspoon fish sauce
  • GALETTE
  • Pastry for one 9-inch pie crust
  • 2 tablespoons crumbled blue cheese we used Jasper Hill Farms Bayley Hazen Blue
  • GARNISH
  • 2 tablespoons crumbled blue cheese we used Jasper Hill Farms Bayley Hazen Blue
  • Juice of one lemon

Instructions
 

  • ►Preheat oven to 400 ̊F.
  • ►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.
  • ►In large skillet, heat 1 tablespoon oil over medium heat until shimmering.
  • ►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.
  • ►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.
  • ►Remove galette from oven and cool. Serve topped with additional 2 tablespoons blue cheese and lemon juice.

Jenny Dorsey

Jenny Dorsey is a professional chef, food writer, speaker, and social entrepreneur based in Los Angeles.

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