If you find yourself needing to fill the Easter brunch menu with something delicious, look no further.
This caramelized leek, pea, and pancetta galette is exactly what you’re looking for. If you feel like having a lazy morning, I recommend you make the dough and caramelize the leeks the day before, then when the time comes, you can just mix together the remaining ingredients and shove it in the oven.
I’m a big fan of galettes in general. While it has a flaky, delicious crust, it’s much less finicky to put together than lets say a pie or tart. Galettes don’t require any special tins or pans, just a simple baking sheet.
While rolling out the dough, you’ll aim for a circle, but it can be far from perfect and still turn out beautiful.
This galette is filling while not feeling heavy. It walks the line between winter and spring, with leeks on their way out of season and peas on their way in. And the pancetta, you can never go wrong with adding pancetta to a savory pie.
And if you’re done cooking and wondering what to do with those three egg whites you now have left over, may I recommend serving pavlova for dessert this evening? Nothing goes to waste, and you and your guests have bellies full of delicious treats.
- 1¼ cup all purpose flour
- ½ teaspoon salt
- 8 tablespoons cold unsalted butter, cut into small cubes
- ¼ cup sour cream
- ¼ cup water
- 2 tablespoons lemon juice
- 1 tablespoon butter
- 3 leeks, green parts trimmed, cut in half lengthwise and then sliced into thin horizontal strips
- ½ teaspoon Kosher salt
- 1 teaspoon honey
- 1 teaspoon balsamic vinegar
- 16 oz ricotta cheese
- 3 egg yolks, divided
- 1½ cup fresh peas
- 4 oz pancetta, diced
- 1 tablespoon fresh sage, chopped
- ½ teaspoon freshly ground black pepper
- 2 tablespoons Parmesan cheese
- Using a food processor, mix together flour and salt. Pulse in butter until coarse crumbs form.
- In a small bowl, whisk together sour cream, water, and lemon juice. Add liquid to food processor and pulse until dough comes together.
- Shape dough into disc and wrap in plastic. Refrigerate for an hour or up to 2 days.
- Preheat oven to 400F.
- Melt butter over medium-high heat in a heavy bottomed skillet. Add leeks and cook until they start to brown, about 8 minutes. Stir in salt, honey, and balsamic vinegar. Cook until leeks start to caramelize, about 5 more minutes. Remove from heat and let cool slightly.
- In a large bowl, mix together ricotta and 2 of the egg yolks. Stir in cooled leeks, peas, pancetta, sage, and pepper.
- Roll out dough on a lightly floured surface to about a 12 inch round. Transfer dough to a parchment paper lined baking dish.
- Add filling to center of dough and spread to about 1 inch from edges. Fold over edges to form galette.
- Add a dash of water to remaining egg yolk and whisk. Brush dough with egg wash and sprinkle Parmesan cheese on top.
- Bake for 30-35 minutes, until crust is golden brown.
[…] Caramelized Leek, Pea, and Pancetta Galette – galettes are the lazy person’s pie, which is exactly why I love them. This one is […]
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