Blue Cheese and Tomato-Leek Galette
- 2 tablespoons butter
- 2 large leeks, the white and about 1 inch of the green part, thinly sliced
- 1 teaspoon chopped fresh sage or ½ teaspoon dried sage
- ¼ teaspoon black pepper
- 2 teaspoons all-purpose flour (for the baking sheet)
- 1 refrigerated pie crust
- 3 to 4 large plum tomatoes, cut into ⅓-inch slices
- 1 cup (6 ounces) crumbled blue cheese
- 1 egg, lightly beaten
Instructions:
The vegetables and the sprinkled blue cheese roast beautifully on top of golden puff pastry.
- In a medium skillet, heat the butter over medium heat; cook the leeks for 5 minutes or until tender. Cool slightly; stir in the sage and pepper.
- Preheat the oven to 425°F.
- On a floured baking sheet, roll the pie crust into a 14-inch circle. Spread the leek mixture over the top; arrange the tomatoes on top of the leeks. Sprinkle with the cheese; fold over the edges of the dough, pinching to make a border. Brush the egg over the outside dough. Bake for 10 minutes. Reduce the oven temperature to 375°F. Bake for 15 minutes or until golden brown.