Roasted Leek and White Bean Galettes
Adapted from Smitten Kitchen
| Yield: 4 galettes | Time: 2 hours |
Make the dough. In the bowl of a food processor combine the flour, salt and butter. Pulse until butter is mixed into flour and pea sized bits of butter remain in the flour. Add 3 tablespoons of water and pulse until larger clumps of dough form and can be pressed together. If the dough seems dry, add an additional tablespoon of water. Turn dough out onto a clean surface and knead slightly to form a ball. Shape dough ball into a disk, wrap in plastic and refrigerate for at least an hour but up to 2 days.
Meanwhile start on the filling. Heat the oven to 400F. Arrange the leaks cut side up on a 9X13 baking dish. Drizzle with olive oil and season with salt and pepper. Flip the leeks so that they are cut side down and add 3 tablespoons of water to the dish. Cover with foil and bake for 20 minutes until leeks feel tender. Uncover and bake an additional 10-15 minutes until caramelized. Let cool slightly.
Leave the oven on. When the leeks are cool enough to handle, chop into smaller segments and place in a bowl with beans, garlic, lemon zest, parsley, ½ cup grated cheese, salt and pepper. Take the pie dough out of the fridge and divide into 4 pieces. Roll each one out into about an 8 inch circle.
Line a baking sheet with parchment paper and place the dough rounds on the sheet. Divide the bean filling among the 4 dough rounds leaving a 1 inch border. Sprinkle each with remaining cheese. Fold the edges of the dough around the filling, pleating as needed. These do not have to be perfect, they will look beautiful once they cook. Brush crusts with egg glaze and bake for 25-30 minutes until golden brown. Let cool on a the pan for 5 minutes before serving. If making these in advance, let cool completely, refrigerate then reheat in a low oven before serving.
1 ½ cups flour
¼ teaspoon salt
½ cup butter, cubed
3-4 tablespoon ice cold water
6 small to medium leeks, dark green part removed, halved lengthwise
2 tablespoons olive oil
1 15 ounce can cannellini beans, rinsed and drained
1 garlic clove, minced
½ teaspoon lemon zest
¼ cup chopped parsley
⅔ cup grated gruyere cheese
1 egg yolk beaten with 1 teaspoon water