Simple Savoury Leek Galette

I’m a huge galette fan, whether it’s savoury or sweet! It’s not too often you’ll see savoury galettes so it’s a nice (fun) change to bring to the table. Pies can be intimidating to make but a galette is a lazy man’s version of a pie, and I love the easy going style of making galettes and the perfect, imperfect beauty of them! 

The sautéed leeks, infused with fragrant garlic give a savoury rich bite while the spinach gives a subtle earthiness. Each bite is balanced with a tender, buttery pastry and fresh, salty tanginess from the feta.

Ingredients

• Leeks
• Spinach
• Feta cheese
• All-purpose flour
• Crisco/shortening
• Unsalted butter
• Olive oil
• Milk
• Garlic
• Black pepper
• Salt

Leeks

A lot of the flavour in this galette comes from the leeks. They are related to the onion family and give a mild but slightly sweet taste. Make sure you only use the white and light green part of the leek. The rest (dark green stalk) should be discarded. 

Pastry

I use my regular pie crust recipe to make the pastry for this galette. I find it’s very versatile to interchange from savoury to sweet galettes. It’s light, flaky, and buttery; perfectly paired with the savoury bits of leeks and spinach. 

Tips for making a savoury leek galette

1. Keep pastry as cold as possible and try not to handle it too much. Pop pastry in the refrigerator and let it rest for at least 30 minutes before using. This will yield a flaky pie crust. 
2. Place a large piece of parchment paper out and tape it on the counter. Lightly dust the parchment paper with flour and roll out the pastry on top of the paper. Now you can build a galette and easily transfer it to the baking pan by sliding the baking sheet under the parchment paper. Trim off any extra paper.
3. The biggest tip is not worry and have fun. Galettes are free formed and are meant to be rustic. If the pastry cracks or rips it doesn’t matter, just fold it over and pinch it closed. There are no rules for how they are meant to look. Fold over the pastry as little or as much as you like. No two galettes will look the same.

How To make a Galette:

Step 1: Make pastry and let rest in the fridge for 30 minutes. Meanwhile, in a large pan sauté leeks and garlic in butter and oil. Add salt, stir occasionally on medium heat until leeks are soft and translucent. Turn heat to low and add spinach one cup at a time, cook just until spinach has wilted, set aside. Roll out dough to a rough circle about ¼ inch thick. In the middle of the circle add filling, leaving approx. a 2 inch border. Sprinkle the top of the filling with feta.

Step 2:  Fold the 2 inch edges over the filling to create a crust or pocket.  Brush the pie dough with milk and sprinkle the entire galette with pepper. 

Step 3:  Place in the bottom half of the oven and bake for approx. 35-40 minutes, or until golden brown.  Let cool on a cooling rack for 10 minutes before serving.

Savoury Leek Galette

Print Recipe

This rustic savoury leek galette is simple and easy to whip up for a light lunch or for a French inspired meal. The flaky pastry is filled with a flavourful combination of sautéed leeks, garlic, spinach and topped with fresh feta.

• Author: Alie Romano
• Prep Time: 45 mins
• Cook Time: 40 mins
• Total Time: 1 hour 25 mins
• Yield: feeds 4
• Category: Savoury
• Cuisine: French

Ingredients

Units USM Scale 1x2x3x

Pastry

• 2 cups all-purpose flour
• 1/4 tsp salt
• 1/2 cup (113 g) unsalted butter (cold and cut into cubes)
• 1/2 cup (90 g) Crisco/shortening (cold)
• 1/4 cup ice-cold water

Filling

• 1 Tablespoon olive oil
• 1 Tablespoon unsalted butter
• 2 cloves chopped garlic
• 2 cups chopped leeks, approx. 2 large leeks (white and light green parts only)
• 1/4 teaspoon salt
• 5 cups spinach, approx. 1 box
• 1/4 cup feta
• milk for brushing pastry
• ground pepper to taste

Instructions

Make your pastry:

1. In a food processor add flour and salt, blend until incorporated.
2. Add cold butter cubes and pulse until butter resembles pea size crumbs.
3. Add crisco/shortening and pulse until butter resembles little crumbs (don’t overpulse).
4. Slowly add your cold water and pulse until the dough forms into a ball, or gently shape it into a ball by hand. Flatten dough into two discs and wrap in plastic and refrigerate for 30 minutes or until ready to use.

Make your filling:

1. Preheat oven to 375˚F.
2. In a large pan sauté leeks and garlic in butter and oil. Add salt, stir occasionally on medium heat until leeks are soft and translucent. Turn heat to low and add spinach one cup at a time, cook just until spinach has wilted. Remove from heat.
3. Working on a piece of parchment paper roll out 1 disc of pie dough (save the other dough for another day or double the filling to make one large galette).
4. Roll out to a rough circle about ¼ inch thick (you may want to tape down the parchment paper and dust with flour). In the middle of the circle add filling, leaving approx. a 2 inch border. Sprinkle the top of the filling with feta.
5. Fold the 2 inch edges over the filling to create a crust or pocket.
6. Brush the pie dough with milk and sprinkle the entire galette with pepper. Slide a baking sheet under the parchment paper to easily transfer the galette.
7. Place in the bottom half of the oven and bake for approx. 35-40 minutes, or until golden brown.
8. Let cool on a cooling rack for 10 minutes before serving.
9. Serve warm.

Notes

This recipe uses half of the pie dough. The other half of the dough can be frozen and used for another day. Or you can double the filling and make one large galette.

Nutrition

• Serving Size: 1 serving of 6
• Calories: 501
• Sugar: 1.8g
• Sodium: 401mg
• Fat: 36.8g
• Saturated Fat: 16.3g
• Unsaturated Fat: 0
• Trans Fat: 0
• Carbohydrates: 37.6g
• Fiber: 2.2g
• Protein: 6.7g
• Cholesterol: 46mg

Keywords: Pastry, Galette, Leek, Spring, Savoury, Lunch

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