I’ve always been a huge fan of galettes. I find them so much easier to make than a pie, and there is only one layer of crust so not as much dough. Just like a pie, a galette can be either sweet or savory. The main difference is that a galette is free-form, with pie dough for the crust, baked on a sheet pan. So, in my opinion, it’s super easy and comes off a bit rustic looking. My go-to galette is typically apple with some cinnamon sugar, butter and perhaps some nuts. So easy and so good.
For this Leek, Pear, Goat Cheese and Pecan Galette, we went to the savory side which works wonderfully for an appetizer. The leeks are mild and pair nicely with the pears and goat cheese so that one flavor doesn’t overshadow another. The pecans add a little crunch and with only one layer of dough, you end up with a lighter version of a savory pie. To make this recipe even easier, we went with a pre-made pie crust, but if you have a favorite crust recipe, you can absolutely make that substitution.
Preparing the Ingredients
Using a Vegetable Knife, trim off the root end of the leek and then cut off the dark green tops of leaves. Thinly slice the leeks, separate the rings, toss into water and swish around to clean. Leeks tend to have dirt between the layers so it’s always recommended to clean them in water after cutting. If you need more info on how to cut leeks, check out our handy tutorial.
With the skins still on, use a 4" Paring Knife to thinly slice the pears. Cut them in half and then quarters, removing the core with the knife. Then thinly slice each quarter.
Making the Galette
Melt the butter in a medium skillet over medium-high heat. Add the thinly sliced leeks and cook until they are softened, about six to eight minutes. Add the salt and pepper, followed by the wine, Dijon mustard, heavy cream, one tablespoon of fresh rosemary and cream cheese. Cook for five to eight minutes until the mixture is thick and the liquid is reduced by half. Allow the leek mixture to cool completely.
Place your rolled-out pie dough onto a sheet pan covered with parchment paper. Spread the cooled leek mixture onto the dough, leaving a two-inch border. Crumble the goat cheese over the leek mixture and then fan the pear slices over the goat cheese until completely covered. Sprinkle the pecans and remaining rosemary over the top.
To fold the dough, take the outer border and fold it up over the filling in sections.
Brush the dough with an egg wash and bake at 375 F for 30 to 40 minutes. The crust should be golden brown and the cheese completely softened. Once the galette is cooked, allow it to cool for at least 30 minutes before slicing and serving.
This Leek, Pear, Goat Cheese and Pecan Galette may become a new favorite for me. The flavors are so delicate, and what I appreciate about this dish is that you can serve it warm or at room temperature, so it travels well if you’re bringing it to a gathering. Give it a try, it’s definitely worth it.
Leek, Pear, Goat Cheese and Pecan Galette
- 2 tablespoons unsalted butter
- 3 medium leeks, thinly sliced
- Salt and pepper, to taste
- 1/4 white wine
- 1/2 tablespoon Dijon mustard
- 1/2 cup heavy cream
- 2 teaspoons fresh rosemary, minced and divided
- 4 ounces cream cheese
- Pre-made pie crust
- 6 ounces fresh goat cheese
- 2 large pears, thinly sliced
- 1/4 cup pecans, chopped
- 1 egg beaten with 1 tablespoon water for egg wash
- In a medium skillet, melt butter over medium-high heat. Add the leeks and cook, stirring occasionally until they are softened, 6-8 minutes.
- Add salt and pepper and then add the white wine, Dijon mustard, heavy cream, 1 teaspoon of rosemary and cream cheese. Cook until the mixture is thick and the liquid has reduced by half, about 5-8 minutes. Let the mixture cool to room temperature.
- Preheat oven to 375 F and place a piece of parchment paper on a large baking sheet.
- To assemble the galette, roll out the dough onto a floured surface until it’s around ¼-inch thick. Roll the dough onto the rolling pin and transfer to a large sheet pan.
- Spread the cooled leek mixture over the dough, leaving a 2-inch border. Crumble the goat cheese on top and layer the pears evenly on top so the leek mixture is completely covered.
- Sprinkle the chopped pecans and remaining rosemary over the pears.
- Take the outer border of the dough and fold it up over the filling (you should have approximately 2 inches of crust overlapping the top of the galette.
- Bruch the outer crust with an egg wash.
- Bake until the crust is golden brown, between 30-40 minutes. Remove from the oven and let cool for at least 30 minutes before slicing.
- Serve warm or at room temperature.