Roasted Leek and White Bean Galettes

A hearty vegetarian entree that is a nice introduction to plant based food for people unfamiliar with it. These savory open faced tarts are full of creamy beans and herbs. Although it takes a few steps to make, many elements can be prepared in advan… — A hearty vegetarian entree that is a nice introduction to plant based food for people unfamiliar with it. These savory open faced tarts are full of creamy beans and herbs. Although it takes a few steps to make, many elements can be prepared in advance and baked together later. Photo source

| Yield: 4 galettes | Time: 2 hours |

Preparation

Make the dough. In the bowl of a food processor combine the flour, salt and butter. Pulse until butter is mixed into flour and only pea-sized bits of butter remain. Add 3 tablespoons of water and pulse until larger clumps of dough form and can be pressed together. If the dough seems dry, add an additional tablespoon of water.

Turn dough out onto a clean surface and knead slightly to form a ball. Shape dough ball into a disk, wrap in plastic and refrigerate for at least an hour or up to 2 days.

Meanwhile start on the filling. Heat the oven to 400 degrees. Arrange the leaks cut side up on a 9 x 13 inch baking dish. Drizzle with olive oil and season with salt and pepper. Flip the leeks so they are cut side down and add 3 tablespoons of water to the dish. Cover with foil and bake for 20 minutes until leeks feel tender. Uncover and bake an additional 10-15 minutes until caramelized. Let cool slightly.

Leave the oven on. When the leeks are cool enough to handle, chop into smaller segments and place in a bowl with beans, garlic, lemon zest, parsley, ½ cup grated cheese, salt and pepper. Take the pie dough out of the fridge and divide into 4 pieces. Roll each one into an 8 inch (or so) circle.

Line a baking sheet with parchment paper and place the dough rounds on the sheet. Divide the bean filling among the 4 dough rounds leaving a 1 inch border. Sprinkle each with the remaining cheese. Fold the edges of the dough around the filling, pleating as needed. These do not have to be perfect, they will look beautiful once they cook. Brush crusts with egg glaze and bake for 25-30 minutes until golden brown.

Let cool for 5 minutes before serving.

Ingredients

Crust

1 ½ cups flour

¼ teaspoon salt

½ cup butter cubed, or vegan butter, or coconut oil (not melted)

3-4 tablespoon ice cold water

Filling

6 small to medium leeks, dark green part removed, halved lengthwise

2 tablespoons olive oil

1 15 ounce can cannellini beans, rinsed and drained

1 garlic clove, minced