Goat Cheese and Leek Galette

This recipe is one that I'd been wanting to make for a while, and tonight the opportunity finally presented itself. With slightly cooler temperatures outside and beautiful leeks at the farmers market, it seemed like--and was--a perfect dish for this week. I also had some local (!) whole wheat flour, from Moutoux Orchard, that I'd found at the market and wanted to try. The galette uses a standard pie crust, so I made my regular recipe using half white and half whole wheat flour, and the result was light and flaky and delicious. Butter is a good thing, too. Along with the galette, we had grilled scallops, fabulous green beans, and corn soup, which SwimmerGirl had requested. Just a slice ... For dessert, we had double chocolate-almond biscotti that I threw together in the food processor this weekend. They're crunchy, but not break-your-teeth hard, and very chocolatey. Goat Cheese and Leek Galette (from sbp at Chowhound)

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.