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Veggie Table - Show #52

Goat Cheese & Leek Galette

• 1/3 cup (75 mL) -- Dry white wine
• 1 tbsp (15 mL) -- Butter
• 2 cups (500 mL) -- Sliced leeks (white & pale green parts only)
• 2 tbsp* (25 mL) -- Chopped fresh marjoram
  (* or 1 ½ tsp (7 mL) -- Dried marjoram)
• 1 -- Egg, beaten, to blend
• 1 -- Tube, refrigerated pizza dough
• 4 oz (115 g) -- Soft fresh goat cheese (like Montrachat), crumbled

After placing rack in top third of oven, preheat oven to 450 degrees. Heat wine and butter in a heavy bottom pan over medium-low heat until butter melts. Add leeks. Cover and cook until tender crisp - about 4 minutes. Remove from heat and mix in marjoram. Reserve 2 tsp eggs and mix the rest into the leek mixture. Stretch or roll pizza dough over lightly floured baking sheet to 13 x 10 inch rectangle. Spread leek mixture over dough, leaving a 1" border all around. Sprinkle cheese and pepper over filling. Fold 1" border over filling. Brush folded edge with reserved 2 tsp egg. Bake galette until crust is golden - about 14 minutes. This is enough for two servings - two pieces each and can be doubled.