Toasted leek and cannellini bean cakes

Heavenly Roasted Leek and White Bean Galettes

Get ready for a delightful cooking experience with these scrumptious roasted leek and white bean galettes! This dish combines the creaminess of white beans with the savory sweetness of leeks, all wrapped in a flaky pastry. Perfect for a cozy dinner or an impressive appetizer at your next gathering!

Preparation Time

Approximately 2 hours (including dough chilling time).

Ingredient List

• For the Pastry:
• 1/4 cups (160 grams) all-purpose flour
• 1/4 teaspoon table salt
• 8 tablespoons (4 ounces or 115 grams) cold unsalted butter, cubed and chilled
• 1/4 cup (60 grams) plain yogurt or sour cream
• 2 teaspoons (10 ml) fresh lemon juice
• 1/4 cup (60 ml) iced water
• For the Filling:
• 6 small-to-medium leeks, trimmed and halved
• 2 tablespoons olive oil
• Kosher salt
• Freshly ground black pepper
• 1 (15-ounce) can of cannellini beans, rinsed and drained
• 1 garlic clove, minced
• 1/4 teaspoon finely grated lemon zest
• 1/4 cup chopped flat-leaf parsley
• 2/3 cup grated Gruyère cheese, divided
• Glaze:
• 1 egg yolk beaten with 1 teaspoon water

Steps to Create Your Galettes

Prepare the Dough: In a large mixing bowl, combine the flour and salt. Disperse the cold butter pieces over the flour, and using your fingers or a pastry cutter, incorporate until the mixture resembles coarse crumbs with little chunks of butter visible. In another bowl, mix the yogurt, lemon juice, and iced water. Stir this wet mixture into the flour-butter blend until it forms a shaggy dough. Gather the dough into a ball, wrap it in plastic wrap, and chill in the fridge for at least an hour, or up to two days.

Make the Filling: Preheat the oven to 400°F (200°C). In a large baking dish, lay the leeks with the cut sides facing up. Drizzle with olive oil and add a sprinkle of kosher salt and pepper. Flip the leeks so their cut sides are down, add three tablespoons of water, cover with foil, and bake for 20 minutes until tender. Remove the foil and continue roasting for an additional 10-15 minutes until caramelized and golden. Allow to cool slightly before chopping into pieces. In a bowl, combine the roasted leeks with the beans, garlic, lemon zest, parsley, and half the grated cheese. Season with salt and pepper as desired.

Assemble the Galettes: Divide the chilled dough into four equal parts. On a floured surface, roll out one piece into an approximate 8-inch circle (precision isn’t necessary!). Transfer the rolled dough to a parchment-lined baking sheet, folding it gently if needed. Spoon about a quarter of the filling into the center, leaving a 1 1/2-inch border around the edges. Top with about a quarter of the remaining cheese. Fold the edges over the filling, creating delicate pleats while leaving the center exposed. Brush the crust with the egg yolk glaze. Repeat this process for the remaining pieces of dough and filling to create four delightful galettes.

Bake to Perfection: Place the baking sheet in the oven and bake for 25 to 30 minutes or until the galettes are beautifully golden brown. Once baked, let them cool for a few minutes before transferring to a serving platter. If preparing in advance, you can cool them completely and refrigerate. Just gently reheat in a low oven before serving. Enjoy your heavenly galettes!