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Prep time
45 minutes
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Cook time
1 hour 20 minutes
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makes
1 galette
Author Notes
Savory galettes are a perfect way to bake a pie-like main course, in less overall steps. They’re ideal for a cozy brunch or lunch, or a comforting, simple dinner. This twist on a classic galette is baked in a skillet, which gives it the appearance of a single crust pie without all the fussiness of crimping the edges of the pastry, or more time-consuming techniques like par-baking. Like a classic galette, the edges of the crust (I use this recipe for my homemade crust) are folded over simply to gently encase the filling. But instead of being baked as a free-form pie on a baking sheet, it’s baked in a cast-iron skillet. The cast iron of a vessel like Le Creuset’s Signature Enameled Cast-Iron Skillet assists in browning the crust evenly while it bakes, eliminating the need for a baking steel or pizza stone to ensure a crisp, sog-free bottom. In short, a cast-iron skillet is an amazing alternative to a pie pan for anyone who struggles with soggy or blonde bottomed pies. Plus, a 10.25-inch skillet is the perfect size to feed 4 to 6 people.
This galette is a rich and hearty combination of sweet leeks and lots of greens (any kind you have on hand will work). The mixture is cooked down slightly in a creamy sauce—think of it like a toasty gratin, wrapped in pastry. If you can’t find leeks, you can substitute an equal weight of just about any onion, just remember that larger onions will take longer to cook down to the same wilted, softened texture you’re looking for (more like 15 minutes). While this galette is best served fresh and warm from the oven, room temperature leftovers are also delightful (if there are any, that is). You can also wrap leftover slices in plastic wrap, then a layer of foil, and freeze for up to 1 month. When you’re ready to eat, thaw the leftovers overnight, unwrap them, and refresh the galette by toasting both sides in a hot skillet for 2 to 4 minutes each. I like to serve this skillet galette alongside a big green salad, something bright and tart, or with just about any soup. Check out the full Skillet Galette episode of Bake it Up a Notch for more ideas. —Erin Jeanne McDowell
Test Kitchen Notes
This recipe is shared in partnership with Le Creuset. —The Editors
Watch This Recipe
Skillet Galette With Creamed Greens and Parmesan
Ingredients
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1
double crust recipe (or double a single crust recipe) of your favorite pie dough, made as one large batch and chilled for 1 hour
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5 tablespoons
(70 grams) unsalted butter, divided
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4
medium leeks (about 600 grams), halved and thinly sliced
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2 tablespoons
(15 grams) all purpose flour
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1 cup
(230 grams) whole milk
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1/2 cup
(118 grams) heavy cream
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1 teaspoon
kosher salt, plus more to taste
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1/2 teaspoon
freshly ground black pepper, plus more to taste
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1/2 teaspoon
ground white pepper
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1 pound
(454 grams) roughly torn greens (such as kale, collard greens, mustard greens, or Swiss chard)
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3/4 cup
(85 grams) freshly grated parmesan cheese
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Egg wash, as needed for finishing
Directions
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On a lightly floured surface, roll out the dough into a round, about 17 inches across and ¼-inch thick. Use the rolling pin, transfer the dough to a 10.25-inch Le Creuset Signature Enameled Cast Iron Skillet (or similar cast-iron skillet) and unfurl it into the pan. Gently lift up the dough at the edges and use your hands to nudge it into the base of the pan, leaving an overhang all around. Place on a baking sheet, cover loosely with plastic wrap and refrigerate.
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In a large pot, melt 2 tablespoons (28 grams) of the butter over medium heat. Add the leeks and cook until soft and wilted, 4 to 5 minutes.
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Add the remaining butter to the pot and stir until melted. Sprinkle the flour evenly over the base of the pot, and stir well to combine. Cook over medium heat, stirring constantly for 1 to 2 minutes.
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Add the milk and cream and bring to a simmer over medium-low heat, stirring frequently until the mixture simmers and thickens (it should coat the back of a spoon). Season with salt, black pepper, and white pepper. Taste and add more salt and black pepper if desired.
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Add the greens in handfuls, stirring occasionally until they’ve started to cook down. Once all the greens are all added, stir the mixture over medium-low heat until the greens are fully wilted and reduced significantly in volume, 10 to 12 minutes. Remove from the heat to cool for 15 to 20 minutes. (This step is important because you don’t want to put piping hot filling into a cold, buttery pie crust).
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While the greens cool, heat the oven to 400°F/200°C with the oven rack in the lower third of the oven.
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Remove the crust from the refrigerator and uncover it. Pile the greens into the pastry-lined skillet—it will be mounded quite high. Sprinkle the cheese all over the top. Fold the excess dough over the outer edges of the filling, letting it pleat naturally as you go (it will cover about ¾ of the filling). Brush the surface of the dough with egg wash, then generously grate parmesan over the surface of the filling and crust.
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Bake the galette for 30 minutes, then reduce the oven temperature to 375°F/190°C, and bake for an additional 40 to 50 minutes more, until the crust is deeply golden brown and the surface of the filling is visibly browned. If the crust is browning too much on the surface as it cooks, you can tent the surface of the pie with foil for the remainder of baking.
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Cool for 10 minutes before slicing and serving warm, or cool completely and serve at room temperature.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!
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