Marcus and I love the restaurant Greens in San Francisco. The vegetarian restaurant was started by famed vegetarian chef Deborah Madison. She has authored many veggie cookbooks that I own and adore. Many people get hung up about anything labeled vegetarian. But I look at it this way…pancakes are vegetarian, so is cake. Vegetarian is DELICIOUS!!!!!!!! Here is one of my favorite examples…leek and goat cheese galette. The lovely subtleness of leeks and the creaminess of goat cheese. Serve this will a great chilled Rose (my favorite is Crios Malbec Rose or Mulderbosch Rose) and a lightly dressed green salad. Enjoy – Alise
Leek and Goat Cheese Galette
2 cups all purpose flour or whole wheat pastry flour
½ teaspoon salt
1 tablespoon sugar
12 tablespoons (3/4 cup) cold, unsalted butter, cut into small pieces
1/3 to ½ cup ice water, as needed
Mix the flour, salt, and sugar together in a bowl. Cut in the butter by hand or using a mixer with a paddle attachment, leaving some pea-sized chunks. Sprinkle the ice water over the top by the tablespoon and toss with the flour mixture until you can bring the dough together into a ball. Press into a disk and refrigerate for fifteen minutes if the butter feels soft.
6 large leeks, including an inch of the green
3 tablespoons of butter
1 teaspoon chopped thyme
1/2 cup dry white wine
1/2 cup cream
Salt and pepper
1 egg beaten
3 tablespoons chopped parsley or chopped tarragon
1/2 cup soft goat cheese (feta is a fine substitute)
Slice leeks in thin strips (I cut them them in circles about an inch thick). You should have about six 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 twelve minutes. Add the wine and continue cooking until it’s reduced, then add the cream and cook until it just coast the leeks and little liquid remains. Season with salt and pepper. Let cook for 10 minutes, then stir in all but 1 tablespoon of the beaten egg and 2 tablespoons of the parsley.
Preheat the oven to 400 degrees. Roll out dough for one large galette. Spread the leek mixture on top, leaving a 2-inch border around the edge. Crumble the cheese on the top and then fold the dough over the filling. Brush with the reserved egg and bake until the crust is browned, 25 to 30 minutes. Remove, scatter remaining parsley over the top, and serve.