GOAT CHEESE AND LEEK GALETTE
Categories Cheese Vegetable Bake Quick & Easy Goat Cheese Leek Summer Bon Appétit
Yield Serves 2; can be doubled
Number Of Ingredients 7
Steps:
- Position rack in top third of oven; preheat to 450°F. Heat wine and butter in heavy medium skillet over medium-low heat until butter melts. Add leeks. Cover; cook until leeks are crisp-tender, about 4 minutes. Remove from heat. Mix in marjoram. Reserve 2 teaspoons egg; stir remaining egg into leek mixture. Meanwhile, unroll pizza dough on lightly floured baking sheet. Stretch or pull dough to 13 x 10-inch rectangle. Spread leek mixture over dough, leaving 1-inch border on all sides. Sprinkle cheese and pepper over filling. Fold 1-inch border in over filling. Brush folded edge with reserved 2 teaspoons egg.
- Bake galette until crust is golden brown, about 14 minutes. Cut galette into 4 pieces and serve warm.
LEEK AND GOAT CHEESE GALETTE
Steps:
- Galette Dough: Mix the flour, salt and sugar together in a bowl. Cut in the butter by hand or using a mixer with paddle attachment, leaving some pea-sized chunks. Sprinkle the ice water over the top by the tablespoon and toss it with the four mixture until you can bring the dough together into a ball. Press it into a disk and refrigerate for 15 minutes if the butter feels soft. Galette: Thinly slice and wash the leeks. You should have about 6 cups. Melt the butter in a medium skillet. Add the leeks, thyme, and 1/2 cup water. Stew over medium heat, stirring frequently, until the leeks are tender, about 12 minutes. Add the wine and continue cooking until it's reduced, then add the cream and cook until it just coats the leeks and little liquid remains. Season with salt and plenty of pepper. Let cool 10 minutes, then stir in all but 1 tbsp of the beaten egg and 2 tbsp of the parsley. Preheat the oven to 400F Roll out the dough for one large or six individual galettes. Spread the leek mixture on top, leaving a 2" border around the edge. Crumble the cheese over the top then fold the dough over the filling. The galette may be only partially covered. Brush with the reserved egg and bake until the crust is browned, 25-30 minutes. Remove, scatter remaining parsley over the top, and serve.
SUMMER VEGETABLE AND GOAT CHEESE GALETTES
Easy and pretty vegetable tarts that can be prepared a few hours ahead of time and reheated prior to serving.
Provided by Holly
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a skillet over medium heat; cook and stir green onions in the hot oil until softened, about 3 minutes. Add garlic; cook until fragrant, about 1 minute. Remove from heat.
- Combine goat cheese, Parmesan cheese, and cayenne pepper in a small bowl; stir with a fork until blended.
- Gently flatten each puff pastry sheet with a rolling pin on a lightly floured surface. Cut each sheet into four squares. Lightly cut a border about 1/4-inch from the edges of each square using a sharp knife, not going all the way through the dough.
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange puff pastry squares on a baking sheet; spread goat cheese mixture on each square. Top each square with onion mixture. Chill in refrigerator for 5 to 10 minutes.
- Arrange zucchini and tomato slices in a pattern on each puff pastry square, allowing vegetables to overlap. Season with salt and black pepper. Drizzle with about 1 teaspoon olive oil.
- Bake in the preheated oven until puff pastry is golden brown and puffed, about 20 minutes. Garnish with basil strips.
Nutrition Facts : Calories 468.2 calories, Carbohydrate 31.1 g, Cholesterol 18.4 mg, Fat 33.8 g, Fiber 1.9 g, Protein 11 g, SaturatedFat 10.9 g, Sodium 324.4 mg, Sugar 2.5 g
LEEK & GOAT'S CHEESE TARTLETS
An easily assembled recipe for a smart vegetarian main course
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 6
Steps:
- Wash the leeks in a colander but don't worry about drying them as you want a bit of water clinging on. Heat the butter in a wide saucepan until sizzling, then add the wet leeks and thyme leaves plus salt and pepper. Sweat the leeks really gently for 20-25 mins until they have practically melted but not coloured, adding a little more butter if needed. Set aside and allow to cool.
- Heat oven to 220C/200C fan/gas 7. Roll the pastry out to the thickness of a £1 coin. Cut out 4 saucer-size circles and place on a baking sheet. Spread the leeks over the circles leaving a slight border around the edge. Put a slice of goat's cheese in the middle of each tart and top with a thyme sprig. Pinch the pastry edge together to slightly encase the leeks, then bake the tarts for 25 mins until puffed up and golden. Serve hot and drizzled with flavoured oil if you have it.
Nutrition Facts : Calories 606 calories, Fat 46 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 1.82 milligram of sodium
LEEK AND GOAT CHEESE QUICHE
The recipe is from America's Test Kitchen, with some minor modifications made by me (highlighted in italics). Goat cheese should be fairly easy to find in any decent supermarket. I found the best value for it at a warehouse club, where they were charging less for a pound of it than a normal grocery store charged for half the amount. Make sure to wash leeks thoroughly, as they can be gritty.
Provided by Columbus Foodie
Categories Savory Pies
Time 55m
Yield 1 quiche, 6 serving(s)
Number Of Ingredients 11
Steps:
- Adjust oven rack to center position and heat oven to 375 degrees.
- Sauté white parts leeks in butter over medium heat until soft, 10-15 minutes.
- Meanwhile, whisk all remaining ingredients except goat cheese in medium bowl.
- Spread goat cheese and leeks evenly over bottom of warm pie shell and set shell on oven rack.
- Pour in custard mixture to 1/2-inch below crust rim.
- Bake until lightly golden brown and a knife blade inserted about one inch from the edge comes out clean, and center feels set but soft like gelatin, 32 to 35 minutes.
- Transfer quiche to rack to cool. Serve warm or at room temperature.
Nutrition Facts : Calories 436.9, Fat 34.7, SaturatedFat 17.3, Cholesterol 209.3, Sodium 503, Carbohydrate 21.1, Fiber 1.7, Sugar 3.5, Protein 11
CHARRED COURGETTE, LEMON & GOAT'S CHEESE GALETTE
Bake this galette for a veggie main course with the wow factor. The pastry has a lovely nutty flavour that pairs well with the creamy goat's cheese topping
Provided by Esther Clark
Categories Dinner, Lunch, Main course, Supper
Time 1h15m
Yield Serves 6
Number Of Ingredients 13
Steps:
- The night before you make the galette, wrap the butter and put it in the freezer. When you're ready to make the pastry, put the plain flour, rye flour, thyme and sea salt in a large mixing bowl. Take the butter out of the freezer and wrap one end in foil, then use this to hold it as you coarsely grate the butter into the flour mixture. Unwrap the last piece of butter and carefully grate that in as well. Roughly mix everything, then add 5-6 tbsp cold water and mix swiftly with a cutlery knife to combine, then use your hands to bring it together into a dough and knead briefly. Wrap and chill in the fridge for at least 1 hr. Will keep in the fridge for up to two days.
- For the topping, heat a griddle pan or non-stick frying pan over a high heat until searing hot, then griddle the spring onions in two batches and on each side for 1-2 mins, or until you have achieved dark char marks. Set aside on a plate, then repeat with the courgette strips. You can do this the day before and keep the cooked vegetables in an airtight container overnight.
- Mix the mascarpone and goat's cheese with the lemon zest and parmesan in a bowl until smooth. Season to taste and set aside.
- Roll the pastry out between two pieces of baking parchment to a rectangle roughly 35 x 25cm. Peel off the top layer of parchment and spread the cheese mixture over the pastry, leaving a 3cm border. Top with the spring onions and brush the border with some of the beaten egg. Use the parchment underneath to slide the galette onto a baking sheet. Chill for 30 mins.
- Heat the oven to 200C/180C fan/gas 6 and put another baking sheet inside to get hot. Brush the edges with more beaten egg, then slide the galette, still on its paper, onto the hot baking sheet. Bake for 30 mins, then top with the courgette and bake for a further 5 mins, or until the pastry is golden brown and crisp at the edges. Serve with a drizzle of olive oil and scatter over some pine nuts, if you like. Goes well with mint sauce.
Nutrition Facts : Calories 512 calories, Fat 36 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 1 milligram of sodium
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- Preheat oven to 375 degrees F. Slice potatoes crosswise into 1/4-inch-thick rounds using a mandoline. Place potatoes and water in a microwaveable bowl; cover tightly with plastic wrap. Microwave on HIGH until tender, about 6 minutes. Let cool about 10 minutes.
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