Directions

1. In a medium skillet, melt butter over medium-high heat. Add the leeks and cook, stirring occasionally until they are softened, 6-8 minutes.
2. 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.
3. Preheat oven to 375 F and place a piece of parchment paper on a large baking sheet.
4. 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.
5. 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.
6. Sprinkle the chopped pecans and remaining rosemary over the pears.
7. 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.
8. Bruch the outer crust with an egg wash.
9. 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.
10. Serve warm or at room temperature.