Leek and Goat Cheese Galette

This is a very good recipe. I made the galette dough a few days in advance and prepared the filling one day in advance. It all came together very quickly for an impressive week night dinner. In addition to the leeks, I also added some asparagus pieces to the filling. I used tarragon instead of parsley, but next time I would increase the tarragon to 2 or 3 tablespoons. I would certainly make this recipe again.

These are DELICIOUS! This is my ultimate "I'm showing off" recipe for when I have guests or for special occasions. These things are also beautiful when they come out of the oven. They're a little bit labor intensive, but SO SO SO worth it. But make no mistake, this isn't a "healthy" vegetarian recipe. There's a ton of butter and cream and cheese in this one. This recipe will spike your cholesterol. There's a reason why it tastes so good.

This was the first galette I made, very inspiring to do it again. Once you've got the idea, you can fill with whatever appeals. Seems like it might be a good way to use leftover bits of whatever, like you might do with crepes. This is in a savory chapter, but galettes can also contain fruit.

This particular galette filling is very tasty. I had no crème fraîche in house, so used a mixture of ricotta and feta instead. Definitely a do-again.