Buttermilk-Leek Galette
Recipe information
Yield
makes one 9-inch tart
Ingredients
Preparation
Step 1
Line a baking sheet with parchment paper, and set a 9-inch tart ring (about 2 inches deep) on top; set aside. On a lightly floured work surface, roll out the puff pastry to about 1/8 inch thick. Using a sharp paring knife, trim the dough to a 13-inch round, and lay it over tart ring. Fit into the ring, and fold in the edges against the inside of the ring, pressing gently to seal. Refrigerate 20 minutes.
Step 2
Preheat the oven to 400°F. In a large nonstick skillet set over medium heat, melt the butter. Add the leeks; cook, stirring, until soft, about 7 minutes. Add the buttermilk and mustard, and cook until slightly thickened, about 2 minutes. Season with salt and pepper. Remove from heat; set aside.
Step 3
To assemble the tart, layer the goat cheese and the leek mixture on the chilled pastry, ending with goat cheese. In a small bowl, beat together the egg yolk and cream. Brush the pastry with egg wash, and bake until golden, about 35 minutes. Serve warm.
