an autumn favorite

Creamy Leek Galettes with Blue Corn Pastry Crust 

Flaky Tart Dough (adapted from Tartine by Elisabeth M. Prueitt and Chad Robertson)

1 tsp salt  

2/3 cup very cold water

1 cup + 2 tbsp blue corn meal, sifted*

2 cups all purpose flour

1 cup + 5 tbsp very cold butter

* I use loma farm blue corn meal, the original recipe calls for 3 cups + 2 tbsp all purpose flour.

  • dissolve salt in water and keep very cold
  • measure flours into bowl of food processor
  • cut very cold butter into ½-1 inch pieces, scatter on flour in work bowl of food processor
  • pulse a few times to reduce butter chunks down to the size of peas 
  • add water and salt mixture while pulsing the processor a few more times to bring the dough together slightly 
  • dump dough onto your work surface. it should be shaggy and crumbly, with butter chunks still visible
  • gather dough together to form two cohesive disks. try to do this without over-working or warming the dough too much with your hands. you will still want to see bits of butter
  • refrigerate for at least two hours
  • roll out the dough into desired shape (small rounds, large rectangle, or pressed into tart shell) and refrigerate until filling is ready

*note - I have made this recipe multiple times with and without the blue corn substitution.  both have yielded a super great, flaky crust. the key is keeping your ingredients cold and not over-working the dough.

Creamy Leek Filling (adapted from French Feast by Stephane Reynaud)

3 leeks

1 small celeriac

1 ¼ cup heavy cream

1 egg, beaten

  • slice the leeks length-wise, leaving their roots in tact and rinse very thoroughly.  once they are clean, chop the leeks. (the roots are only kept on for ease of cleaning….don’t cook them)
  • peel and dice the celeriac
  • soften the leeks and celeriac in olive oil over medium heat without browning them (approx 20 mins)
  • once leeks and celeriac are softened, pour the cream in and let it stew
  • remove from heat
  • when the creamy leek mixture has cooled a bit, mix in the beaten egg

add small amount of leek mixture to cold tart shells

  • bake in an oven that has been preheated to 400 degrees.  check @ 12 minutes.  bottoms should be golden.