Leek and Goat Cheese Galette

Serving Size: 4-6
Preparation Time: 1:00

6 large leeks (6 heaping cups) sliced thin
3 tablespoons unsalted butter
1 teaspoon fresh thyme chopped, or 1/2 teaspoon dried thyme
1/2 cup dry white wine
1/2 cup heavy cream
salt and pepper
1 large egg beaten
3 tablespoons flat leaf parsley chopped
Yeast Dough
1/2 cup goat cheese softened

In large non-reactive skillet, combine the leeks, butter, thyme and 1/2 cup water, and cook over low heat, stirring frequently, until the leeks are tender, about 15 minutes. Raise the heat to moderate, add the wine, and cook until almost evaporated, about 5 minutes. Stir in the cream, and cook until reduced slightly, about 3 minutes. Season with salt and plenty of pepper. Let cool for 10 minutes.

Reserve 1 tablespoon of the beaten egg, stirring the remaining beaten egg and two Tablespoons of the parsley into the leek mixture.

Preheat the oven to 400oF. On a slightly floured baking sheet without slides, roll out the Galette dough into a 14" round. Spread the leek filling over the dough, leaving a two inch border. Crumble the goat cheese over the leeks. Fold up and pleat the border of the dough. Brush the dough with the remaining 1 tablespoon egg.

Bake the galette until the crust is golden, about 20 minutes. Set aside to cool for a few minutes. Scatter remaining 1 tablespoon parsley and serve Suggested Wine: Pinot Noir, Gamay Beaujolais