These galettes are loaded with buttery peas, leeks and tomatoes, plus enough gooey mozzarella to hold it all together. Round out the meal with a peppery arugula salad.
- Prep time 45 minutes
- Total time 1 hour & 45 minutes
- Portion size 12 servings
- 2 1/2 cups all-purpose flour
- 3/4 teaspoons salt
- 1/2 cup cold unsalted butter , cubed
- 1/2 cup cold lard or vegetable shortening , cubed
- 1/4 cup ice water (approx)
- 3 tablespoons sour cream
- 1 egg
- 3 tablespoons butter
- 2 large leeks (white and light green parts only), thinly sliced (about 6 cups packed)
- 1/2 teaspoon salt (optional)
- 20 cherry tomatoes , halved
- 1 1/2 cup fresh or frozen green peas , thawed
- 3 tablespoons fresh tarragon , chopped
- 2 tablespoons grated lemon zest
- 1/2 teaspoon pepper
- 170 g fresh mozzarella cheese
- 2 tablespoons 18% cream or milk (approx) (optional)
Pastry: In bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces.
Whisk together ice water, sour cream and egg; drizzle over flour mixture, tossing with fork and adding up to 1 tsp more ice water if necessary until ragged dough forms. Divide dough in half; shape into discs. Wrap each in plastic wrap and refrigerate until chilled, about 30 minutes.
On lightly floured work surface, roll out dough into two 12-inch circles; transfer to 2 parchment paper–lined baking sheets.
Filling: In large skillet, melt butter over medium heat. Add leeks and salt (if using); cook, stirring occasionally, until soft, about 10 to 12 minutes. Stir in tomatoes, peas, tarragon, lemon zest and pepper. Scrape into bowl; set aside to cool.
Tear mozzarella into small pieces; stir into pea mixture. Divide and arrange filling in centre of each circle, leaving 2-inch border. Loosely fold pastry over filling, overlapping edge. Brush pastry with cream (if using), adding up to 1 tbsp more cream, if desired. Bake in top and bottom thirds of 425°F oven, switching and rotating pans halfway through, until mozzarella is melted and pastry is golden brown, 30 to 35 minutes. Transfer to rack; let cool for 5 to 10 minutes before cutting.
Tip from The Test Kitchen: No time to make your own dough? Use two 9-inch deep-dish frozen pie shells: Defrost, then remove from foil plates. Place on parchment paper–lined baking sheets; press gently to flatten. Continue with recipe as directed.
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 152 mg
- Sugars 3 g
- Protein 6 g
- Calories 229
- Total fat 16 g
- Potassium 163 mg
- Cholesterol 40 mg
- Saturated fat 8 g
- Total carbohydrate 18 g
- Iron 19
- Folate 23
- Calcium 3
- Vitamin A 16
- Vitamin C 17