roasted leek and white bean galettes.

It isn't very often (I would actually go so far as to say it only happens once in a blue moon) that I set out to make a recipe and actually have all of the ingredients on hand.   Usually a trip to the supermarket is involved or a walk to the bodega at the end of the block.   Usually something is missing and at that moment I begin cursing myself for my inability to plan ahead.

I keep a list in my phone of the never-ending collection of recipes I want to make.  It runs the gamut from semolina gnoochi to rainbow cookies and just about everything in between.  It helps me prioritize my weekend cooking activities and ensures I don't forget all of the absurdly amazing things I come across and think "I have to make this".  This roasted leek and white bean galette recipe made the list the second I finished reading the Smitten Kitchen blog post.  I love food that is both rustic and impossibly French.  

And somehow and someway (by the grace of the food gods?), I realized last weekend that I had everything on hand to make said galettes.  Which I did, about 5 minutes after realizing that.

These galettes are the perfect winter dinner/dinner party main (or side!).  They are impossibly cute (though as Deb notes, you can make 1 large galette) and the flavors are warm and comforting i.e. exactly what you want to eat in the dead of winter (though I'm not sure if we are actually going to have a winter this year?).  White beans and leeks are like the French version of peanut butter and jelly; they just work together.  Especially when paired with grueyere and a slew of black pepper.

Roasted Leek and White Bean Galettes
Recipe from Smitten Kitchen

For the Pastry

1 1/4 cups (160 grams) all-purpose flour
1/4 teaspoon table salt
8 tablespoons (4 ounces or 115 grams) cold unsalted butter, cut into pieces and chill again
1/4 cup (60 grams) plain yogurt or sour cream
2 teaspoons (10 ml) fresh lemon juice
1/4 cup (60 ml) ice water

For the Filling

6 small-to-medium leeks, dark green tops discarded, white and light green parts halved lengthwise
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
1 15-ounce can cannellini beans, rinsed and drained (or 15 ounces of dried beans that you cook yourself)
1 garlic clove, minced
1/4 teaspoon finely grated lemon zest
1/4 cup chopped flat-leaf parsley
2/3 cup grated gruyère cheese, divided

Glaze

1 egg yolk beaten with 1 teaspoon water

Make dough: Stir the flour and salt together in a large bowl. Sprinkle bits of butter over dough and, using a pastry blender or your fingertips, work it into the flour until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. In a small bowl, stir together the sour cream, lemon juice and water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball. Wrap with plastic and refrigerate for 1 hour, or up to 2 days.

Meanwhile, prepare filling: Heat the oven to 400 degrees F. Arrange leeks cut-side-up in a large (9×13-inch) baking dish. Drizzle with olive oil. Sprinkle with 1 teaspoon kosher salt and freshly ground black pepper. Flip the leeks so that their cut sides face down, add 3 tablespoons of water to the dish, cover tightly with aluminum foil and bake for 20 minutes until tender. Uncover and continue roasting the leeks for 10 to 15 minutes, or until caramelized. Leave oven on. Let leeks cool slightly, then chop into segments and place in a large bowl. Toss with beans, garlic, lemon zest, parsley, 1/2 cup grated cheese and season with salt and pepper to taste.

Assemble galettes: Divide dough into 4 pieces. On a floured counter, roll the first piece dough out into a roughly 8-inch round, although it really doesn’t need to be perfectly shaped. Transfer to a large parchment-lined baking sheet; I like to fold my dough gently, without creasing, in quarters then unfold it onto the baking pan. Sprinkle about 1/4 of the prepared filling into the center of the dough, leaving a 1 1/2-inch border. Sprinkle with about 1/4 of the remaining cheese. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze. Repeat with remaining dough and filling, making 4 small galettes.

Bake the galettes: For 25 to 30 minutes, until golden brown all over. Remove from the oven and let stand for 5 minutes, then slide the galette onto a serving plate. Or, if you’re planning ahead, let cool completely and refrigerate until needed. Gently rewarm before serving in a low oven.

leek tart with aged goat cheese.

As a "foodie" person I feel that I am expected to like all foods or at least lack utter disdain for almost all foods.  But I have to confess, I can't stand onion (in particular raw onion).  I have tried it on tacos and burgers and in salads but no matter how I try it I can't bring myself to enjoy it.  Something about the smell and the taste and the crunch just bothers me immensely - I don't think I will ever get over this one.  So I've learned to work around it (mostly be avoiding all dishes that contain raw onions..) but also by cooking and using alternatives like shallots and my personal favorite leeks.  Leeks are the greatest thing - they are an onion/garlic hybrid and when you slow cook them they get so unbelievably soft and sweet and succulent that I go weak in the knees for them.  I love them most when combined with some form of cheese (I can thank the French for that), so when I came across the simplest of French tarts that combined leeks with goat cheese, I quickly found an excuse to make it.  This tart is the kind of thing that impresses people - it looks fancy and French and most people would think you spent half the day making it, but really its quick and easy and comes together in about an hour and tastes divine.  I am looking forward to serving thick wedges of it with a simple a green salad and a glass of cold white wine for an impossibly chic dinner (but really I will probably end up eating it while sitting on the floor around our makeshift dinning room table.  One day I will be chic).  

Leek Tart with Aged Goat Cheese (Flamiche Aux Poireaux)

If you want to make this in an hour I suggest making the tart dough, placing it in the frezzer and then make the leek confit while its in the freezer.  By the time the confit is done, the dough is also ready and after that you can relax and watch TV while it bakes!

For the Crust 
Recipe from The Smitten Kitchen Cookbook

1 cup plus 2 tablespoons (140 grams) all-purpose flour
1/4 cup (30 grams) yellow cornmeal
1/4 teaspoon table salt
6 tablespoons (85 grams or 3/4 stick) unsalted butter, chilled and diced
1 large egg

For the Filling
Recipe from Bon Appetit

1/2 cup whole milk
1/2 cup heavy whipping cream
1 large egg
1 large egg yolk
1/4 teaspoon salt
1/2 cup crumbled aged goat cheese (such as Bucheron, rind trimmed)
1 1/2 cups leek confit (recipe below for the leek confit)

In a large bowl combine the flour, cornmeal, and salt.  Work the butter into the dry ingredients with a pastry blender, fork, or your fingertips until only tiny bits remain visible   Add the egg, and mix with a form until the dough forms - using a little bit of elbow grease if the dough doesn't form together immediately.  (This whole thing can also be done rather easily in the food processor by combining the flour, cornmeal, and salt into the processor.  Add the butter and pulse the machine until the butter is in very tiny bites.  Add the egg and run the machine until the dough starts to clump together.)  

On a lightly floured surface, roll out the dough into a 12 inch circle.  Place the dough over a 9 inch fluted, removeable bottom tart pan.  Carefully press the dough against the bottom and sides of the tart pan.  Run your rolling pin firmly over the top edge of your pastry pan to remove excess dough.  Place the tart pan in the freezer for 20 - 30 minutes.  

Whisk milk, cream, egg, egg yolk, and salt in a large bowl.  Remove the tart pan from the freezer and place it on a baking sheet with edges. Sprinkle 1/4 cup of the cheese over the bottom of the dough.  Top that with the leek confit and then sprinkle the remaining cheese.  Pour milk mixture over.  Bake until filling has puffed and is golden brown in spots, and center looks set about 35 - 40 minutes.  Transfer to rack to cool slightly.  Serve warm or at room temperature.  

Leek Confit
Recipe from Bon Appetit

1/4 cup (1/2 stick) unsalted butter
4 large leeks (white and light green parts only) halved lengthwise, cut crosswise into 1/4 inch thick slices (about 5 cups)
2 tablespoons water
1/2 teaspoon salt

Melt butter in a large pot over medium-low heat.  Add leeks; stir to coat.  Stir in water and salt. Cover pot, reduce heat to low.  Cook until leeks are tender, stirring often, about 25 minutes.  Uncover and cook to evaporate excess water, 2-3 minutes.  Serve warm.  Can be made 1 week ahead.  Keep chilled.  Rewarm before serving.

kale, leek, and grape flatbread.

I taught my first cooking class the last week which was kind of a big deal for me since it makes this whole cooking, blogging process feel real. I never thought starting this would amount to much more then a way for me to document my creations but slowly it's grown and it's amazing to watch.  I knew in teaching this class I wanted it to feel special and be personal (because the best classes always are) which meant I wanted to provide them with a parting gift as well as a snack to eat while cooking. It needed to be seasonal and elegant and also show a range of skills and flavors (and handheld to!).  This seemed like a tall order but when I thought about it, I thought about what I love to eat and what I love to make and a flatbread seemed like a great idea.  I decided to start with a base of kale and leeks since the sweet, creamy leeks pair well with the heartier kale.  Since I love the combination of savory and sweet I knew II wanted to incorporate a fruity element.  Apples didn’t seem right but concord grapes seemed perfect.  An explosion of tangy fruit in each bite would offset perfectly with the kale and leeks.  To round out the dish a sprinkle of goat cheese to add an extra bit of creaminess and to bring all the elements together. I found the final result to be visually stunning with the green leeks and purple grapes beautifully contrasting the white goat cheese.  The best part was the taste – sweet and savory in every bite which is just how I like it.  

Kale, Leek, and Grape Flatbread

About 5 cups of kale, sliced into ½ inch ribbons

1 leek, white and light green part only, halved and then cut into half moons

1 tablespoon butter

2 tablespoons olive oil, divided

½ teaspoon salt

Freshly ground black pepper

1 ½ cups halved and pitted concord grapes (or regular grapes can be used)

3 ounces goat cheese

1 tablespoon Mike’s Hot Honey (or regular honey with a sprinkle of red pepper flakes)

1 batch of pizza dough (recipe here) or store bought dough

In a large sauté pan with lid, heat the butter and 1 tablespoon oil on medium, until the oil is hot and the butter is melted.   Add the leeks to the pan, and turn the heat to low.   Break up the leeks with a wooden spoon, and continue to cook on low until the leeks are soft, about 10 minutes.  Once the leeks have softened, add the kale to the pan and the additional tablespoon of oil, and stir to coat the kale with the leeks and oil.  Cover the pan and allow the kale and leeks to cook for about 10 – 15 minutes, until the kale is soft.  When the kale is soft, add the salt and pepper.  Taste, and adjust seasonings if necessary. 

Preheat your oven to 500 degrees. 

Roll out your dough into a rectangle about 9x13 (it doesn’t need to be perfect!).  Place the dough on your baking sheet.  Sprinkle the dough with the kale and leek mixture.  Scatter the grapes atop the kale and leek mixture and the sprinkle with the goat cheese.  Bake about 10 – 12 minutes until the crust is golden brown.  Remove from the oven and drizzle with honey. 

leek and corn pizza.

I have been neglecting the leeks at the farmers market.  I didn’t even realize that I had until last week when I spied them nestled between the chard and kale and I couldn’t remember the last time I cooked with them.  It was such a shame that I had forgotten about them considering how much I love them paired with corn (as seen here), that I figured I needed to resurrect the situation.  If I hadn’t had a long weekend ahead of me I would have probably sautéed them and thrown it on some pasta (which would have been lovely), but since I had what felt like all the time in the world, a pizza seemed appropriate.  I sautéed the leeks until they got nice and tender and a touch brown and then added in the corn and some red pepper flakes for some heat to balance out the sweetness of the vegetables.  I decided on a white pizza in order to let the flavors of the leek and corn shine. The creamy ricotta and salty mozzarella were the perfect companion – each bite was both salty and sweet.  We washed it down with watermelon beer and then finished the night with slices of s’mores pie.  End of summer dinning at its best. 

Leek and Corn Pizza

This will make more leek and corn mixture then you will need for the pizza.  I used the remainder the next day atop some gnocchi for a wonderful pasta lunch.  It would also be lovely in a grilled cheese or atop crostini. 

3 leeks, white and light green parts only, cut into rounds and then the rounds halved

2 ears of corn, shucked

1 tablespoon butter

1 tablespoon olive oil

½ - 1 teaspoon red pepper flakes

2 tablespoons heavy cream

Salt and pepper to taste (lots of pepper!)

½ pound mozzarella shredded

1 cup ricotta

½ recipe of my favorite pizza dough (or make the full recipe and freeze halve the dough! Or you can double the corn and leek and make 4 pizzas.)

Preheat your oven to 500 degrees (or the highest it can go) and if you have a pizza stone place it inside the oven (if not just preheat).  Heat a large sauté pan over medium heat, once hot add the butter and oil and when the butter and oil is melted and beginning to sizzle, add the leeks, and turn the heat down to medium-low.  Cook the leeks for about 10 minutes, stirring on occasion, until the leeks are soft and just beginning to brown.  Once the leeks are soft, add the corn to the pan as well as the red pepper flakes, cream, and salt and pepper.  Taste, and adjust seasonings if necessary.  Continue to cook for another 2 minutes and then set aside.

On a floured surface, stretch the dough out to about 10 – 12 inches (I was able to stretch to about 12 inches). Don’t worry if its not perfectly round!  Place the dough on your pizza stone or on a baking sheet if you don’t have a stone.  Top the pizza with half the mozzarella, then use half the ricotta to place dollops on the pizza.  On top of the cheese, scatter the leek and corn mixture.  Bake in the oven for about 10 minutes until the cheese is melted and the crust is browned.  Repeat with the other piece of dough. 

corn, leek, and spinach quesadillas

I am having a love affair with leeks.  I never thought much of them before, but in a farmers market buying frenzy a few weeks back I bought some and since then they have become a weekly staple.  Add in to a frittata with asparagus? Try Leeks!  Looking for a quick soup?  Try Leek and Potato! Making a pasta dish with spinach and goat cheese?  Why not add Leeks to the dish!  I have found myself adding leeks to pretty much everything – I love the sweet taste they get when sautéed in a bit of butter and olive oil – and using that technique I’ve created a foundation for a lot of different dishes.  The latest being spinach, leek, and corn quesadillas.

The corn came from our freezer stash (last summer Tyler and I had the genius idea of buying corn, cutting it off the cob and freezing it – some how we ended up with 3 dozen ears of frozen corn..I still don’t know how that happened or how it all fit), the spinach and leeks came from the farmers market, and the tortillas were leftover’s from a Mexican fiesta night.  The meal came together quickly and the beauty of it was that it was vegetarian and filling; creamy and yummy.  The kind of perfect meal for a rainy spring evening.

Corn, Leek, and Spinach Quesadillas
Serves 2 (and by 2 I mean this will make 3 quesadillas and if your boyfriend is like mine he will eat 2 and you will eat 1!).

1 Leek (white and light green parts only), cleaned and diced.
4 cups spinach, cleaned and chopped
¾ cup frozen corn
1 tablespoon butter
2 teaspoons olive oil
1 tablespoon heavy cream
Cheese of your choice (I love goat cheese and Monterey Jack but really anything works!)
6 tortillas
Salt and Pepper to Taste

In a large sauté pan heat the butter and oil on medium heat.  Add the leeks, stirring to combine with the butter and oil. Turn the heat down to low and let the leeks cook until softened, about 10 minutes. 

Add the spinach to the sauté pan, and stir to combine with the leeks, add the corn in as well, cooking the mixture for another 2 min until the spinach has wilted and the corn is heated through.  Add in the tablespoon of cream and stir to combine the mixture.  Salt and pepper to taste. 

Heat a second pan up with a bit of olive oil – while that is heating, assemble your quesadillas with your cheese of choice, the leek, corn, and spinach mixture, and more cheese.  Cook until golden brown on each side and melted through.