Green Pea and Leek Galettes Green Pea and Leek Galettes

Green Pea and Leek Galettes | Food styling by Ashley Denton | Prop styling by Catherine Doherty Image by: Jodi Pudge

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

Ingredients

Pastry:
  • 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
Filling:
  • 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)

Method

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

%RDI

  • Iron 19
  • Fibre 0.0
  • Folate 23
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 16
  • Vitamin C 17
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Green Pea and Leek Galettes

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