Buttermilk-leek galette
Instructions:
- All-purpose flour, for work surface
- 1 sheet frozen puff pastry from a standard package (17.3 ounces), thawed
- 2 tablespoons unsalted butter
- 5 leeks, white and pale-green parts only, washed well, and cut crosswise into 1/2-inch-thick pieces
- 1/4 cup nonfat buttermilk
- 2 teaspoons Dijon mustard
- Coarse salt and freshly ground pepper
- 5 ounces fresh goat cheese, crumbled
- 1 large egg yolk
- 1 tablespoon heavy cream or water
- Line a baking sheet with parchment paper, and set a 9-inch tart ring (about 2 inches deep) on top; set aside. On a lightly floured work surface, roll out the puff pastry to about 1/8 inch thick. Using a sharp paring knife, trim the dough to a 13-inch round, and lay it over tart ring. Fit into the ring, and fold in the edges against the inside of the ring, pressing gently to seal. Refrigerate 20 minutes.
- Preheat the oven to 400F. In a large nonstick skillet set over medium heat, melt the butter. Add the leeks; cook, stirring, until soft, about 7 minutes. Add the buttermilk and mustard, and cook until slightly thickened, about 2 minutes. Season with salt and pepper. Remove from heat; set aside.
- To assemble the tart, layer the goat cheese and the leek mixture on the chilled pastry, ending with goat cheese. In a small bowl, beat together the egg yolk and cream. Brush the pastry with egg wash, and bake until golden, about 35 minutes. Serve warm.