leek and zucchini blossom galette

uses the same dough as my sweet galette- and I love that you can repurpose for a savory next day situation

what you need

for the crust (makes two):

3 cups AP flour

3 tsp sugar

pinch of salt

2 stick plus 4 tbsp cold salted butter, cut into small pieces

2/3-1 cup ice water

for the filling:

two large leeks, roughly chopped (discarding top 1/3 of the leek or saving for stock)

~2 tbsp butter

juice and zest of one lemon

handful of basil leaves, torn or chopped

~8 oz fromage blanc (one container, can sub goat cheese)

for topping:

a dozen zucchini blossoms, bottoms cut off and blossoms opened.

pecorino romano, grated

1 egg, beaten with a splash of water

what you do

make the dough:

In a food processor, combine the flour, sugar, salt, and butter for about 5 seconds. *OR use a pastry cutter to work the butter into the flour. Combine until grape-sized pieces butter remain (this was a culinary school tip: the bigger the pieces of butter, the flakier the crust!) Add in the water slowly and process until the dough just comes together. You may not need all of the water. Turn onto a clean counter, gather the dough together, divide in half and pat into two disks. Wrap each disk individually in plastic wrap and refrigerate for 1 hour.

make the filling:

preheat oven to 375 F. sautée leeks in butter with a pinch of salt until soft, then add juice of one lemon. in a medium bowl, combine cheese, lemon zest, basil and leeks. the warm leeks should help to soften the cheese and make it easily mixable. taste and season with more salt, lemon or anything else you might have in mind.

roll out dough into a ~12” circle, using flour as needed to prevent sticking. transfer dough to a sheet pan lined with parchment paper, then spread the filling over top, leaving a one inch border from the edge. arrange the blossoms in a circular pattern, then generously sprinkle pecorino romano around the border. Carefully fold the edges of the dough over itself. brush the crust with egg wash then sprinkle with pecorino romano. bake for 40-45 mins until crust is golden brown.

drizzle with good olive oil or basil oil (if you happen to have that on hand), fresh out of the oven. slice and serve warm or room temp!