Grape, Leek, Burrata and Goat Cheese Galette
A creative, savory way to enjoy your most buttery rustic tarts/galettes, with the Roman flavor of black grapes, leeks sauteed in white wine, a double burst of creamy burrata and goat cheese, and fresh oregano and thyme.
Ingredients
For the Pate Brisee from the James Beard Foundation
- 1⅓ cup all purpose flour
- ¼ tsp salt
- ½ cup unsalted butter, cold and cubed
- 1 egg, mixed with 1 tbsp of lemon juice
- 1 egg yolk, beaten
For the Filling
- Approx. 2 cups black grapes, or any preferred grape as long as they are without seeds.
- 2 leeks, fully cleaned and sliced into rounds/half rounds
- ½ cup white wine
- 8 oz package of burrata, in two larger rounds or many mini rounds
- 4 oz package of goat cheese
- 1 egg, mixed with goat cheese
- red pepper flakes, mixed with goat cheese
- olive oil for leeks and for dressing the galette
- handful of fresh oregano
- handful of fresh thyme
- Additional softened butter for brushing galette edges
- salt and pepper to taste
Instructions
For the Pate Brisee from James Beard Foundation
- Add the flour, salt, butter, and egg/lemon juice mixture into a food processor. If doing by hand, add to a bowl. Pulse/mix until the dough adheres to itself and forms a ball. I add additional 1-3 tablespoons of ice water if the dough feels too dry. It took closer to a minute for me, but make sure to not over mix.
- Remove the dough and knead for a moment by hand, forming it into a disc. Wrap in plastic wrap and refrigerate--I sometimes freeze--for 30 minutes or more, while you prepare you leeks and filling.
- Once the dough is ready, leave it out for a few minutes and flour a work surface, along with your rolling pin. Roll the dough out to a ½ inch thickness and into a rough, round shape. It is rustic, it does not have to be a perfect circle. Proceed below to assemble.
For the Leeks
- Once the leeks are cleaned and dried, add them to a medium saucepan with a drizzle of olive oil over medium heat.
- Add a little sprinkle of salt and saute until the leeks soften, about 5-6 minutes. Turn up the heat and add the white wine. Allow the wine to bubble and reduce, about 5-7 minutes.
- Season with salt and pepper and set aside to cool while you deal with the dough. Drain the leeks on paper towels, so the excess oil is cleared away.
For the Goat Cheese
- Mix the goat cheese with one egg and some salt, a drizzle of olive oil, and red pepper flake, to taste. Whisk until smooth. Set aside.
To Assemble
- Preheat the oven to 375 degrees.
- Once your dough is rolled out, transfer it to some parchment paper and place onto a baking sheet before assembling the filling.
- Brush olive oil over the top of the dough, making sure to include the outer edges. Spread your goat cheese mixture over the dough first, leaving the outer edges free from filling, since we will be folding them over.
- On the goat cheese, spread the leek mixture evenly over the goat cheese. On top, place either the large burrata round near the center, and sprinkle the parts of the second burrata rounds around it, or place mini burrata rounds as you like.
- Add your grapes plentifully over your galette. Make sure to guarantee grapes in every bite. Sprinkle the oregano and thyme over the top, followed by more olive oil, salt, and pepper.
- Fold in the edges of the galette evenly over each other around the whole tart. Brush them with some softened butter.
- Bake for 25-35 minutes, or until the edges are nice and golden brown.
- Allow to cool for at least 10 minutes before serving. Cheers to all the gods and grapes!
- *** For the Peach Tart variation, spread 1 to 1.5 cups feta whipped with cream cheese on top of the galette, add sliced peaches, cooked peas, pickled red onions (there are many great recipes for a quick pickling out there), and some sprigs of mint, along with a drizzle of olive oil, salt and pepper. Bake in the same 375 degree oven for at least 30 minutes, or until golden brown.
