Leek and Brie galette from Smitten Kitchen Keepers: New Classics for Your Forever Files (page 117) by Deb Perelman

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Notes about this recipe

  • Eat Your Books

    Can substitute whole-wheat flour for rye flour and sour cream for yogurt.

  • ozzzzzz22 on May 18, 2026

    The flavours in this are great. In future I would cut the leeks smaller - even when softened they are still difficult to cut across the grain so slicing the galette got a bit messy which was a shame because it looks really pretty out of the oven.

  • allison_rkchjv on May 05, 2026

    I agree with the below review that, although well-executed, the leeks aren’t interesting enough to be the only veg filling in this. It would benefit from an additional veg (roasted carrots?) That said, I have been using Deb’s galette dough recipe for a couple decades, and I love the addition of wheat flour for depth of flavor.

  • tmitra on April 09, 2026

    This was fine, perhaps even the ideal leek galette, as Deb suggests...but I have trouble imagining bringing it anywhere. My guess is that most folks (including me) don't get overly excited about leeks, plus it doesn't really work as finger food at a potluck or holiday meal. In the event that you have more imagination than I do and make this, I found the dough forgiving even after I didn't chill it for long enough.

  • sbrooksh on April 30, 2023

    The flavors were great but it leeched oil and butter everywhere, making it greasy and heavy. Next time I will cook at 350 instead of 400, and really make sure I get the butter in the pastry tiny. Great flavors though.

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