Rustic Apple and Leek Galette with Roquefort

Rustic Apple and Leek Galette with Roquefort

This savory galette is a fantastic alternative to a cheese plate. It’s rich and decadent, so a small slice goes a long way. Use premade or frozen pie crust to make it even easier - or use my pie crust recipe on page 164.

Serves 6-8

Ingredients

2-3 sweet baking apples, cored and sliced
1 leek, white and light green parts only, thinly sliced
3 tbsp unsalted butter, divided
4 oz Roquefort cheese
1 unbaked pie crust (see page 162)
honey, for drizzling

egg wash:
1 egg + 1 tsp water, lightly beaten

Method

Preheat oven to 375°F. Line a baking sheet with parchment paper.

Heat 1 tablespoons butter in a skillet over medium heat. Sauté leeks until tender and lightly golden brown - about 5 minutes. Remove from heat and set aside.

Roll a pie crust to an approximately 14-inch circle. Arrange the apple slices in a circle in the middle of the dough, overlapping each other so there are no gaps, leaving a 2-3” border of dough on the outer edge. Fold the border up and over the apples (as shown) . Dot the remaining 2 tablespoons butter over the apples, brush the outer crust with egg wash, and bake for 15-20 minutes or until crust is golden and crisp.

Once removed from the oven, crumble cheese evenly over the apples and drizzle with a bit of honey. Slice and serve hot or at room temperature.