Caramelized Leek and Gruyere Galette

Serves: 4 Total Time: 1 hour 30 minutes

Ingredients:

• whites of 3 leeks, halved the long way and chopped into 1-inch-thick half-moons

• 2 tbsp butter, divided

• 1/2 cup dry white wine

• 1 tbsp flour

• 1 tbsp whole grain mustard

• 1 tsp fresh thyme leaves

• 1/4 cup heavy cream

• 1/2 cup milk

• 1/4 cup grated parmesan cheese, plus extra for sprinkling

• 1/4 cup grated gruyere

• 1 pre-made pie crust

• 1 egg, beaten with a tbsp of water added

Instructions:

1. In a medium skillet over medium low heat, heat butter until melted and then add in the leeks and a sprinkle of salt. Stir frequently for about 45 minutes or until light golden brown, adding in a couple tablespoons of the wine whenever they seem dry. If the full 1/2 cup of wine has been used before the desired color has been reached in the leeks and they continue to appear dry, use tablespoons of water to hydrate the leeks until finished. Set aside.

2. As the leeks cook, melt butter in a small saucepan over medium heat, and sauté thyme and mustard until fragrant, about 3 minutes.

3. Stir the flour into the butter and herb mixture so no clumps remain, and cook for 3 minutes to remove any raw flour taste or smell from the roux.

4. Slowly whisk the cream and milk into the roux, ensuring there are no clumps before adding more liquid, resulting in a fully smooth, creamy sauce.

5. Let the sauce heat for a few minutes before stirring in both cheeses, until no clumps remain. Set aside.

6. Preheat oven to 425° and roll out fully thawed pie crust into a rough circle, if not already in one.

7. Ladle cheese into the center of the dough, spreading out like you would spread sauce on pizza dough, leaving about 1 and 1/2 inches around the edges uncovered. Spread the cooked leeks evenly over the sauce.

8. Moving clockwise, fold few inch edges of the pie crust in over towards the middle of the galette, lightly pressing down on any overlapping seams. This does not need to look particularly neat.

9. Brush the crust with the egg wash, and then sprinkle with extra parmesan cheese.

10. Bake for roughly 25 minutes or until golden brown. While baking, the leeks will darken to a fully caramelized state. However, if they look like they are getting too dark, make a rough circle out of aluminum foil and cover just the center of the galette and bake until crust is finished.

11. Enjoy your caramelized leek gruyere galette!