Galette of Leeks & Suprême


Prep Time: 30 minutes.
Total Time:  55 minutes

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At a glance
Soft-Ripened Cheeses
1        refrigerated pie crust
1    Tbsp.    olive oil
2    large    leeks, trimmed of dark green end and sliced (4 cups)
1    can (14 oz.)    quartered artichokes, drained
3/4    tsp.     dried tarragon
1/4    tsp.     salt
1/8    tsp.    red (cayenne) pepper
6    oz.    Suprême, rind removed


1. Preheat oven to 400ºF.  Let pie crust stand at room temperature for 15 minutes.

2. Heat medium non-stick skillet over medium heat.  Add oil and leeks; cook, stirring occasionally until softened, 6 minutes.  Stir in artichokes, tarragon, salt and red pepper.  Cook until leeks are tender, stirring occasionally for 6 minutes.  Set aside to cool.

3. Lightly flour the center of a large non-sided baking sheet.  Unroll pastry and place in center of sheet.  Roll to a 13” circle.  Set aside about 2 oz. of the cheese for topping.  Thinly slice off bits of remaining cheese and dot over crust, leaving 11/2”  border. Spoon cooled leek mixture on top of cheese and spread level.  Gently fold border of dough over filling, gradually pleating as you fold.

4. Bake at 400ºF until pastry is golden brown, about 22-25 minutes.  Cool pan on rack for 5 minutes.  Dot with remaining cheese and cool 5 minutes more.  Cut into wedges and serve warm.   

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