GREEN PEA AND LEE K GAL ETTES
Hands-on time: 45 minutes Total time: 1¾ hours Makes: 12 servings
These galettes are loaded with buttery peas, leeks and tomatoes, plus enough gooey mozzarella to hold it all together. Round out the meal with a peppery arugula salad. Pastry:
2½ cups all-purpose flour ¾ tsp salt ½ cup cold unsalted butter, cubed ½ cup cold lard or vegetable shortening, cubed ¼ cup ice water (approx) 3 tbsp sour cream 1 egg
Filling:
3 tbsp butter 2 large leeks (white and light green parts only), thinly sliced (about 6 cups packed) ½ tsp salt (optional) 20 cherry tomatoes, halved 1½ cups fresh or frozen green peas, thawed 3 tbsp fresh tarragon, chopped 2 tbsp grated lemon zest ½ tsp pepper 170 g fresh mozzarella cheese 2 tbsp 18% cream or milk (approx) (optional)
Pastry: In bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces. Whisk together ice water, sour cream and egg; drizzle over flour mixture, tossing with fork and adding up to 1 tsp more ice water if necessary until ragged dough forms. Divide dough in half; shape into discs. Wrap each in plastic wrap and refrigerate until chilled, about 30 minutes. On lightly floured work surface, roll out dough into two 12-inch circles; transfer to 2 parchment paper–lined baking sheets. Filling: In large skillet, melt butter over medium heat. Add leeks and salt (if using); cook, stirring occasionally, until soft, about 10 to 12 minutes. Stir in tomatoes, peas, tarragon, lemon zest and pepper. Scrape into bowl; set aside to cool. Tear mozzarella into small pieces; stir into pea mixture. Divide and arrange filling in centre of each circle, leaving 2-inch border. Loosely fold pastry over filling, overlapping edge. Brush pastry with cream (if using), adding up to 1 tbsp more cream, if desired. Bake in top and bottom thirds of 425°F oven, switching and rotating pans halfway through, until mozzarella is melted and pastry is golden brown, 30 to 35 minutes. Transfer to rack; let cool for 5 to 10 minutes before cutting.
PER SERVING: about 229 cal, 6 g pro, 16 g total fat (8 g sat. fat), 18 g carb (3 g dietary fibre, 3 g sugar), 40 mg chol, 152 mg sodium, 163 mg potassium. % RDI: 3% calcium, 19% iron, 16% vit A, 17% vit C, 23% folate.