I’ve always been interested in cooking with leeks, but haven’t really made much effort until this year. This recipe was inspired by envisioning slow-cooked, jammy leeks paired with a buttery, flaky tart. And galettes, in my opinion, are much easier to work with (and more forgiving) than pie crusts, and so the leek galette was born. To really usher in spring, though, I decided to add in asparagus. A chive sour cream plays on the whole dessert galette with whipped cream deal; after all, why can’t a savory galette have a dollop of cream? The bright, garlicky, onion-y sour cream serves as a nice contrast to the deeper flavors of the leeks.
I made this galette in partnership with Bob’s Red Mill (using their Organic Unbleached White All-Purpose Flour, which helps create a flaky crust), and I’m really excited to share the recipe with you.
What ingredients are in this galette?
- Leeks: Leeks, of course, play an integral role in this dish forming the body of the filling. Leeks are cooked twice: (1) on the stove until softened and (2) caramelized in the oven.
- Asparagus: Asparagus adds a little bit of texture to the galette; because they tend to overcook, they’re added raw, directly onto the galette before baking in the oven. I recommend slicing the asparagus lengthwise, and then cutting into 3-inch pieces on the bias. The thinner cut allows for easier eating.
- Homemade pie crust: I’ve provided a homemade recipe for galette dough that is flaky and buttery. I use Bob’s Red Mill Organic Unbleached White All-Purpose Flour here. But, if you want to save some time, you can use store-bought crust as well.
- Sour cream: A creamy, tangy dollop of sour cream cuts the richness of the galette. In a pinch, you could sub in labneh or greek yogurt as well.
- Chives: Chives add a pop of onion flavor and brightness to the galette. Scallions would also work well!
How do I clean leeks?
A word of warning: leeks carry a ton of dirt and debris, so you need to properly clean them. I learned how to clean leeks from Simply Recipes, and I highly recommend this method.
- Trim the leeks. Slice off the root end of the leek.
- Cut the leeks in half lengthwise. This will reveal the inner layers of the leek, and show you how much debris there is!
- Rinse off as much dirt as possible. You will be rinsing again, so this is just to remove any surface area dirt.
- Thinly slice the leeks yielding half-moons or semi-circles.
- Place sliced leeks into a bowl of cold water and toss them with your hands to help agitate the dirt. Drain the leeks into a sieve, and rinse again with cold water. Repeat the process if needed, tossing them in a bowl of cold water and rinsing in a sieve.
How to make this leek and asparagus galette
- Make the galette dough: Mix together dry ingredients, and stir in the cold butter pieces. Smash each piece of butter until flattened, then add enough water until a very loosely, crumbly dough forms. Fold the dough several times to create layers and help form a more cohesive structure. Wrap in plastic wrap and chill in the fridge for 2 hours.
- Cook the leeks: Cook the sliced leeks with salt, pepper, and lemon juice until softened. Let cool.
- Roll out the galette: With a rolling pin, roll out the galette into an 11-inch circle, then fill with the leeks and asparagus.
- Bake the galette: Brush the galette with an egg wash and bake in the oven until golden-brown and flaky.
- Top with chive sour cream: Top with a dollop of chive sour cream, made from sour cream, chives, garlic powder, and salt and pepper.
Tips for making this galette
- Add just a little bit of water at a time until the dough comes together.
- Avoid overworking the galette dough: The dough does not have to be kneaded into a perfectly smooth, homogeneous mass; before chilling, it should stay together without falling apart but it will have some pockets of butter throughout. This ensures a flaky, layered crust.
- Preventing stickiness: Make sure to use a generous amount of flour when rolling out the dough to prevent it from sticking. I also turn the dough over every so often to make sure the dough doesn’t stick to the countertop or cutting board. And, if the dough feels warm at all, you can stick it in the fridge for about 5 to 10 minutes to chill it a little more.
- Re-chill the rolled out galette before baking if needed: A warm galette dough can cause a whole host of issues, from shrinking to the butter melting before baking, and you won’t get the right texture. If needed, chill the rolled out galette on the baking sheet in the fridge for 10 minutes before transferring directly to the oven.
- Let the baked galette cool for a bit: Do not try to serve the galette straight out of the oven. Let it cool for a minimum of 10 minutes, preferably an hour. This additional timing will help set the structure of the galette, and
How far ahead can I make this galette?
The galette dough can technically be made up to 3 days in advance — just note that it may need to thaw a little bit longer before rolling out. You can also make the leek filling up to 1 day in advance. After baking, keep the galette wrapped in the fridge for up to 2 days. Reheat in foil in the oven at 350F for 5 to 10 minutes until warmed through.
This post is brought to you by Bob’s Red Mill. I received compensation in exchange for this collaboration. All opinions are my own. Thank you.
Leek and Asparagus Galette with Chive Sour Cream Recipe
For the galette:
- 6 ounces Bob's Red Mill Unbleached All-Purpose White Flour, approximately 170 grams, or about 1 ⅜ cup all-purpose flour, plus more for dusting
- ½ teaspoon kosher salt, plus more for seasoning
- ½ teaspoon black pepper, plus more for seasoning
- ¾ teaspoon granulated sugar
- 10 tablespoons 140 grams cold butter, cut into ½-inch cubes
- Up to 5 tablespoons, 75 ml/75 grams ice cold water
- 1 tablespoon olive oil
- 2 large leeks, trimmed to yield about 10 ounces, then thinly sliced and cleaned (you should have about 4 to 4 ½ cups of thinly sliced leeks)
- ¾ teaspoon lemon juice
- 6 spears thin asparagus, use less if the asparagus is thicker, trimmed, sliced in half lengthwise, and cut into 3-inch pieces on a bias
- 1 egg
For the chive sour cream:
- ¼ cup full-fat sour cream
- 1 ½ teaspoons finely minced chives, or scallions
- ⅛ teaspoon garlic powder
- kosher salt, for seasoning
- black pepper, for seasoning
For the galette:
- In a medium bowl mix flour, salt, black pepper, and sugar together. Toss butter in the flour mixture until coated. Pick up each cube of butter and smoosh with your hands until flattened, then place back into the bowl. Repeat with the remaining cubes of butter.6 ounces Bob's Red Mill Unbleached All-Purpose White Flour, ½ teaspoon kosher salt, ½ teaspoon black pepper, ¾ teaspoon granulated sugar, 10 tablespoons 140 grams cold butter, cut into ½-inch cubes
- Add a tablespoon of ice water and use your hands or a wooden spoon to incorporate water into the dough. Repeat, adding a tablespoon of ice water and mixing into the dough until the dough still appears somewhat crumbly, but when you pick up a chunk of dough with your hands, and press it together, it stays together. You may not need all of the ice water.Up to 5 tablespoons
- Carefully transfer the dough to a cutting board. Form into a loose rectangle (it will be very crumbly at this point, so just do your best). Using your hands or a bench scraper, fold the dough into thirds, lightly pressing down to form a rectangle, and turn the dough 90 degrees. Repeat folding into thirds two more times, rotating 90 degrees each time. At this point, it won't be fully homogeneous, and you should see pieces of butter speckled within the dough. But, the dough should come together into a rectangle without falling apart -- if it does fall apart, repeat the folding process. If your dough still feels too dry, you can add a little bit more water as needed, knead it slightly, then repeat folding once more until it comes together. Tightly wrap the rectangle of dough in plastic wrap and chill for at least 2 hours, up to overnight.
- Meanwhile, prepare the filling. Set a medium saute pan to medium-low heat and add olive oil. Stir in the leeks and season generously with salt and pepper; cook for 15 minutes, stirring occasionally, until leeks are softened and cooked through. If the leeks begin to burn, you can add a tablespoon or two of water to the pan and scrape up any bits on the bottom. Stir in lemon juice, and cook for 2 minutes. Season again, remove from the heat, and set aside to cool.1 tablespoon olive oil, 2 large leeks, ¾ teaspoon lemon juice
- Just before the dough finishes chilling, set two racks in the middle and top of the oven, and preheat to 400F. Line a large baking sheet with parchment paper. Gently beat the egg in a small bowl and set aside.1 egg
- Remove the dough from the fridge (if chilled overnight, let set at room temperature for 10 minutes before rolling out). Generously dust a cutting board and rolling pin with flour. With a rolling pin, roll out the dough into a 10-inch to 11-inch circle, or until dough is about ⅛-inch thick. Make sure to turn the dough over from time to time, dusting with flour as necessary, so that it doesn't stick to the board. If the dough requires a lot of pressure to roll out, it may be too cold; let it sit at room temperature for 5 minutes, then try rolling again.
- Carefully transfer the dough to the baking sheet; I like to gently fold the dough over the rolling pin, then unroll it onto the parchment paper. Spoon the leek filling in an even layer onto the galette, leaving about 1 ½ inches of room around the edges (this will be your crust). Evenly arrange the asparagus spears on top.Brush the rim with egg wash, then fold the edges over, pleating as desired. Try to seal the edges as best you can to prevent the filling from leaking. Brush the top crust with egg wash. If the dough feels sticky or warm, chill in the fridge for 10 minutes before baking.6 spears thin asparagus
- Bake in the oven on the middle rack, rotating pan 180 degrees halfway through, until crust is deep golden-brown on the top and bottom, about 35 to 40 minutes.
- While the galette bakes, prepare the chive sour cream (recipe follows).
- Remove from the oven and let cool for at least 10 minutes, but preferably 1 hour, before serving. Slice into wedges and dollop with chive sour cream. Enjoy room temperature or warmed.
For the chive sour cream:
- In a bowl, mix together all ingredients and season to taste with salt and pepper. Cover and keep chilled in the fridge until ready to serve.¼ cup full-fat sour cream, 1 ½ teaspoons finely minced chives, ⅛ teaspoon garlic powder, kosher salt, black pepper