Leek and Brie Galette

1. Preheat Oven and Zest Lemon

Begin by preheating your oven and zesting the lemon. This zest will add a refreshing hint to your crust later on.

2. Make the Crust

To make the crust, combine the all-purpose flour, rye or whole-wheat flour, and half a teaspoon of salt in a bowl. Cut the chilled butter into the flour mixture using a pastry blender or your fingertips until it resembles coarse crumbs. Stir in the yogurt or sour cream, cold water, and two teaspoons of lemon juice, mixing until a dough forms. Shape it into a disk, wrap it in parchment paper, and let it chill in the refrigerator for about an hour.

3. Prepare and Bake Leeks

While the dough chills, prepare the leeks by trimming, washing, and slicing them. Place the leeks in a large bowl and toss them with olive oil, one teaspoon of salt, freshly ground black pepper, and the minced garlic. Spread the seasoned leeks in a baking dish, cover with foil, and bake for 25 minutes.

4. Assemble and Bake Galette

Once the leeks are out of the oven, increase the oven temperature to prepare for baking the galette. Roll out the chilled dough on a piece of parchment paper into a rough circle about 12 inches in diameter. Spread the Dijon mustard over the dough, leaving a small border around the edges. Layer the baked leeks evenly over the mustard, and then arrange the slices of brie on top. Fold the edges of the dough over the filling, pleating as you go. If you wish, brush the crust with the beaten egg for a glossy finish. Carefully transfer the parchment paper with the galette onto a baking sheet and bake for 30 to 35 minutes until the crust is golden and the cheese is bubbly. Allow it to cool slightly before serving.