Blue Cheese and Tomato-Leek Galette
A simple rustic tart topped with sautéed leeks, sliced tomatoes, fresh sage and crumbled blue cheese. For best tast results, use vine-ripened tomatoes to make this dish.
2 tablespoons butter
2 large leeks, the white and about 1 inch of green part, thinly sliced
1 teaspoon chopped fresh sage or 1/2 teaspoon dried sage leaves
1/4 teaspoon black pepper
2 teaspoons all-purpose flour (for the baking sheet)
1 refrigerated pie crust
3 to 4 large plum tomatoes, cut into 1/3-inch slices
1 cup ( 6 ounces) crumbled blue cheese
1 large egg, lightly beaten
- In a medium skillet, heat the butter over medium heat; cook the leeks for 5 minutes or until tender. Cool slightly; stir in the sage and pepper.
- Preheat the oven to 425°F (220°C).
- On a floured baking sheet, roll the pie crust into a 14-inch circle. Spread the leek mixture over the top; arrange the tomatoes on top of the leeks. Sprinkle with the cheese; fold over the edges of the dough, pinching to make a border. Brush the egg over the outside dough.
- Bake for 10 minutes. Reduce the oven temperature to 375°F (190°C). Bake for 15 minutes or until golden brown.
Makes 4 to 6 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.