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Spinach, Leek + Goat Cheese Galette

This savoury galette filling is the perfect way to use up the winter leeks sitting in your crisper. Not only does it come together easily, but it's delicious tossed with pasta or baked potatoes. We've also added Flourist Navy Beans to make it a complete meal. 

Our flours are all freshly milled to order and never stocked in our warehouse. You can shop our full flour selection here.  

Spinach, Leek + Goat Cheese Galette

3 tbsp olive oil
5 leeks, tops removed, thinly sliced and well washed
1 bunch spinach, stems on and well washed
140g soft goat cheese
Salt and pepper to taste
1 cup cooked Flourist Navy Beans (optional)
1 egg white
1 recipe for Classic Red Spring Pastry Crust or Spelt Pastry Crust 
Yields: 2 large (approximately 9 inches) galettes

Make the filling
In a sauté pan, heat 1 tbsp olive oil on medium until heated through. Add spinach and cook until wilted, about 2 minutes. Place in a colander to drain and cool. When cool enough to handle, wring out the water, roughly chop and set aside. 

Wipe out the pan and add 2 tbsp olive oil, heat over medium heat. Add leeks and sauté until soft, about 3-5 minutes, stirring occasionally. If they begin to brown, turn the heat on low. Add chopped spinach, optional cooked Flourist Navy Beans, and salt and pepper to taste. Stir and adjust seasoning as necessary. Allow filling to cool slightly and then sprinkle with goat cheese and mix until combined. 

Assemble and bake
Preheat oven to 400°F. Line two baking sheets with parchment paper.

Remove dough from the fridge. Lightly flour your rolling pin and roll the pastry dough out to a 12-inch circle, approximately 1⁄8-1/4" thick. Gently place on a prepared baking sheet and place in refrigerator. Repeat with second pastry dough. 

Divide the filling between the two galettes, leaving about 3 inches from the edge. Fold edges of dough over the filling, tucking and overlapping slightly as needed. Place in refrigerator to chill for 30-45 minutes, the colder the better. 

To create an egg wash, lightly whip up the egg white with 15ml water with a fork. When ready to bake, brush the dough edges with egg wash and bake for approximately 60 minutes until deep golden brown.

Browse our other galette recipes here.  

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