Goat Cheese and Leek Galette
- Preparing Time: -
- Total Time: -
- Served Person: Serves 2; can be doubled
- 1 tablespoon butter
- 1/3 cup dry white wine
- 1 egg, beaten to blend
- Carbohydrate 72 g(24%)
- Cholesterol 121 mg(40%)
- Fat 24 g(37%)
- Fiber 5 g(21%)
- Protein 25 g(50%)
- Saturated Fat 14 g(68%)
- Sodium 1011 mg(42%)
- Calories 630
Preparation Position rack in top third of oven; preheat to 450°F. Heat wine and butter in heavy medium skillet over medium-low heat until butter melts. Add leeks. Cover; cook until leeks are crisp-tender, about 4 minutes. Remove from heat. Mix in marjoram. Reserve 2 teaspoons egg; stir remaining egg into leek mixture. Meanwhile, unroll pizza dough on lightly floured baking sheet. Stretch or pull dough to 13 x 10-inch rectangle. Spread leek mixture over dough, leaving 1-inch border on all sides. Sprinkle cheese and pepper over filling. Fold 1-inch border in over filling. Brush folded edge with reserved 2 teaspoons egg. Bake galette until crust is golden brown, about 14 minutes. Cut galette into 4 pieces and serve warm.
Preparation Position rack in top third of oven; preheat to 450°F. Heat wine and butter in heavy medium skillet over medium-low heat until butter melts. Add leeks. Cover; cook until leeks are crisp-tender, about 4 minutes. Remove from heat. Mix in marjoram. Reserve 2 teaspoons egg; stir remaining egg into leek mixture. Meanwhile, unroll pizza dough on lightly floured baking sheet. Stretch or pull dough to 13 x 10-inch rectangle. Spread leek mixture over dough, leaving 1-inch border on all sides. Sprinkle cheese and pepper over filling. Fold 1-inch border in over filling. Brush folded edge with reserved 2 teaspoons egg. Bake galette until crust is golden brown, about 14 minutes. Cut galette into 4 pieces and serve warm.
