little leek marscarpone galettes
TOTAL TIME: 30 minutes
SERVES: 8
Milk & Dairy
1/2 cup marscarpone cheese
1 egg
Pantry
2 pre-made pie crusts
2 tbsp oil
Balsamic drizzle
Pinch sugar
Pinch salt
Produce
2 large leeks
pre-recipe prep
Heat oven to 400F
Prep your leeks. Slice leeks into 1/8 inch rounds, discarding the end and the leafy green bits at the top. Place sliced leeks into cold water to rinse. Pat dry.
To a large pan over medium high heat, add 2 tbsp olive oil, sliced leeks, a very generous pinch of salt and a small pinch of sugar. Mix and cook until the smaller pieces start to turn golden brown. Set aside.
Prep your galettes. Using something circular you have on hand (or a knife), cut 4 circles from each pie crust. Set onto a baking sheet with parchment paper. Place 1 tbsp marscarpone in the centre of each pie piece and spread leaving a decent sized border (about 1/2 inch).
Top each piece with about 1 tbsp of cooked leeks. Fold edges over like you would a galette.
Beat 1 egg with 1 tbsp water and brush edges.
Bake at 400 for about 20 minutes.
Wrap up. Once crusts are golden brown and the leeks have started to turn dark brown on the top (you want them very well done for more flavor), remove from oven and drizzle with balsamic glaze. Eat right away!
Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!