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Spring has sprung! This galette features two of my favourite spring ingredients: leeks and fiddleheads. Sprinkle some peas on at the end and this is a delightful treat for breakfast, lunch or dinner!
Ingredients
- 1.5 C. flour
- 1.5 tsp. salt
- 10 tbsp. butter - cut into tbsp. sized chunks
- 4 tbsp. ice water
- 1 tbsp. olive oil
- 2 leeks, white and light green parts only, chopped
- 1 C. ricotta cheese
- 1 C. fiddleheads, thoroughly cleaned and ends trimmed
- ¼ C. fresh or frozen peas
- 1 egg
- 1 tbsp. milk
- lemon zest, for garnish
Directions
Combine flour, salt and butter in a food processer. Chop until the butter resembles pea-sized clumps. Add the ice water, and process until the dough comes together to form a ball.
Shape into a disk, wrap in plastic wrap and chill in the fridge for at least an hour, up to 24 hours.
Preheat your oven to 400F.
Steam the fiddleheads for 10-12 minutes, set aside.
Heat the olive oil in a medium saucepan over medium heat. Add the leeks and sauté until soft and almost translucent (not brown). Set aside.
Take your galette crust out the fridge, and roll into a 10" circle (or so). Place it in a pie pan, cast iron skilled, or baking sheet. Spread the ricotta on the bottom leaving about 3" around the outside, and then layer the leeks overtop. Fold the excess crust in to the middle of the galette. Combine the egg and milk, spread on the top of the crust, bake for 30 minutes.
Pull the galette out of the oven, sprinkle fiddleheads and peas over the top. Return to the oven for another 5 minutes.
Serve hot or at room temperature.
Hi, I'm Cara! I'm a food writer, journalist, and recipe developer. I'm obsessed good food, good wine, good cocktails and entertaining. I've picked up a few tips over the years, and love sharing them with others.
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