In celebration of National Goat Cheese Month (who knew), I picked up fresh goat cheese from Bee Heaven Farm’s summer share this weekend and graced an onion galette with its subtle, salty presence.
I’m a huge fan of galettes, the free form cousin of the pie. I feel a lot less pressure when I know my pastry dough isn’t going to collapse, and I don’t have to crimp the edges with Martha Stewart-like precision (not that I can anyway). William appreciates that there’s one less dish to clean.
For those reasons and, of course, the potential mouthfuls of sweet, softened onions and leeks topped with cheese and wrapped in a buttery blanket of pastry you should give this galette a go. I chose to mix and match onions, scallions and leeks, because I had all three on hand, but you could use any number of combinations—ramps, green garlic, chives, etc.
I served a simple raw zucchini salad on the side (thanks to inspiration from my coworker Marie) for a “light” summer dinner. While the portions on this supper are far from large, the caloric density of the galette makes up for it plenty.
Onion-leek Galette with Fresh Goat Cheese
Pastry:
1 1/4 cups all-purpose flour
3/4 teaspoon kosher salt
1 stick cold unsalted butter, cut into 1/2-inch pieces
4 to 6 tablespoons ice water
Filling:
2 tablespoons butter
4 medium leeks, white and tender green parts, thinly sliced
1 medium onion, thinly sliced
1 bunch scallions (5 to 8), white and tender green parts, thinly sliced
2 sprigs thyme
1/3 cup dry white wine
1/3 cup heavy cream
Kosher salt and pepper to taste
1 egg, lightly beaten
1/2 cup fresh goat cheese, crumbled
Instructions
For pastry dough, pulse flour and salt in a food processor to combine. Add butter and process until the mixture has a sandy consistency. Drizzle ice water into the processor, and pulse until a ball forms. Cover dough in plastic wrap, flatten into a disk, and refrigerate at least one hour.
Preheat oven to 375°.
On medium heat, melt butter in a wide sauce pan. Add onion, leeks, scallions, and thyme to pan. Cook gently for 4 to 5 minutes, until the vegetables begin to soften. Pour in wine, stir, and cover, cooking for 10 minutes more. Uncover the pan, and pour in cream. Cook until wine and cream are nearly evaporated. Remove thyme sprigs, season with salt and pepper, and remove from heat.
Once onion mixture has cooled, stir in 3 tablespoons of beaten egg, reserving the final tablespoons for an egg wash.
On top of parchment paper, roll pastry into a 15-inch circle; it should be about 1/8 inch thick. Mound the onion mixture into the center of the pastry, leaving at least a 2-inch border. Top the onion mixture with goat cheese.
Fold the edges of the pastry over a few inches of the onion mixture, leaving the center exposed. Brush the pastry with egg. Transfer parchment and pastry to a baking sheet, and bake for 30 to 35 minutes, until the pastry is golden.
Serves 4
Raw Zucchini Salad
Julienne 3 medium zucchinis and transfer them to a colander. Toss zucchinis with salt, and let them drain for 10 minutes, squeezing out excess moisture with a kitchen towel.
Meanwhile, make a vinaigrette with half a lemon, a few tablespoons olive oil, and one minced clove of garlic.
Toss the zucchini in the vinaigrette, adjusting salt as necessary. Top with Parmesan if desired.
Serves 4