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pea and leek galette
Print Recipe

Pea and Leek Galette

Course: Brunch, lunch, Main

Ingredients

For the crust

  • 2 ⅔ cups all purpose flour (350 gms)
  • 1 stick butter (8 tablespoons or 125 gms), cut into small cubes
  • 2 oz parmesan cheese, finely grated (60 gms)
  • 2 tsp dried thyme, crushed (about 2 tbsp fresh leaves)
  • 2 tsp dried parsley, crushed (about 2 tbsp fresh leaves)
  • 2 large egg yolks
  • 2 ½ oz water (75 ml) You may not need it all.

For the galette

  • 2 medium zucchini, washed and shredded (2 ½ - 3 cups)
  • salt
  • 2 tbsp butter
  • 2 leeks, cut into half moons, rinsed and drained
  • 2 tbsp water
  • small handful fresh mint, chopped (optional)
  • 1 tsp dried thyme (about 1 tbsp fresh)
  • 12 oz pack frozen peas, cooked to crisp tender
  • 4 oz mozzarella
  • 1 large egg, beaten with a bit of water to wash the crust before baking
  • 1 medium lemon, juice and zest

Instructions

Make the crust

  • Measure the flour and butter into a food processor and pulse until the butter is well incorporated into the flour. Transfer to a large mixing bowl (You can also pinch the butter into the flour in a large mixing bowl)
  • Add the parmesan cheese, dried herbs and egg yolks then mix, adding enough water to form a nice dough. Wrap in plastic and chill for 30 minutes.

Prep the zucchini

  • Wipe out the food processor, if using, before the next step.
  • Wash, trim and shred the zucchini. Put in a colander and sprinkle with salt. Allow to stand for 30 minutes.
  • After standing, squeeze as much liquid from the zucchini shreds as you can before cooking.

For the galette

  • Melt the butter in a skillet large enough to hold the leeks, zucchini and peas.
  • Add the leeks and a couple tablespoons of water and cook over low heat until soft. Add the peas.
  • Add the mint, herbs and lemon zest to the peas and leeks. Stir in the squeezed zucchini and cook for 4 to 5 minutes. Season to taste with salt and pepper.
  • Chop, roughly shred or break the mozzarella into large pieces and scatter over the vegetables. Remove from heat and set aside.
  • Preheat the oven to 350°F/180°C and prepare a baking sheet with parchment paper.
  • Roll the dough into a 10 inch circle or oval. Transfer to the baking tray and pile the filling into the center of the dough. Fold the sides up and over the filling, leaving the center open. Brush the dough with egg wash.
  • Bake for 35 - 40 minutes or until the crust is cooked through and a good color. Let stand for 10 minutes before serving.