6 large leeks, thoroughly cleaned and sliced thin 3 Tbs butter 1 tsp fresh thyme, chopped 1/2 c dry white wine 1/2 c heavy cream salt and pepper 2 eggs 3 Tbs parsley, chopped one recipe pie dough (unsweetened) 1/2 c goat cheese, softened
In a large pan, saute the leeks and thyme in the butter until tender. Add 1/2 c water and cook on low, stirring often, for about 15 min. Increase the heat to medium, add the white wine and cook until it's almost all gone, about 5 min. Add the cream and let reduce, about 3 min. Season with salt and pepper and let cool for 10 min.
Beat 1 of the eggs, and then stir it into the leek mixture with 2 Tbs of the parsley.
Preheat the oven to 400 degrees. On a lightly floured cookie sheet without sides, roll out the dough til it is 14 inches across. Make sure not to roll the dough too thin, as you don't want the mixture to leak out.
Spread the leek mixture onto the dough, leaving a 2-inch border. Crumble the goat cheese over the leeks, and fold up the border, pleating it all the way around. Then beat the remaining egg and brush the dough with it to add color and protect against any leaks. Bake the galette until the crust is golden, about 20 min. Let cool for a few minutes and serve warm.