Sourdough Galette With Sage, Leek, And Goat Cheese

savory sourdough galette on a marble countertop with fresh thyme sprinkled around. A towel is in the background

Sourdough Galette With Sage, Leek, And Goat Cheese

This rustic and delicious sourdough galette is made with sage, leeks, and potatoes, topped with goat cheese, and drizzled with honey for the ultimate combination of savory and sweet. It makes the perfect dinner or appetizer.

Course Sourdough

Cuisine French

Keyword sourdough galette

Prep Time 30

Cook Time 55

Additional Time 8

Total Time 9 25

Servings

Calories 144kcal

Author Lisa Bass

Ingredients

1 pie dough recipe that makes a 9 or 10 inch pie crust see below
1/2 tablespoon olive oil
1 large leek use white and light green parts
Unrefined sea salt
4 oz soft goat cheese
6 tablespoons heavy cream
Zest from one lemon
1 small sweet potato thinly sliced
Olive oil to drizzle over potatoes
2 teaspoons fresh sage
1 tablespoon cream for washing the edges of the dough

Garnish:

1 teaspoon fresh thyme
1 tablespoon raw honey for drizzling over cooked galette

Instructions

In a large bowl or food processor, combine flour and salt.
Work in the butter, being careful to not overmix. The texture should be like pea-sized bits.
Add in the sourdough starter and honey, then stir until just combined.
Roll into a ball and cover with a towel. Allow to ferment in a warm place for at least 8 hours and up to 24 hours.
After the dough has fermented, divide into two, roll into balls, and refrigerate for a few hours.
Place in the fridge to chill until time to roll it out.
Preheat the oven to 400 degrees.
Chop the leeks and use only the white and light green parts. Wash in a bowl of cool water and allow to drain and dry.
In a pan over medium heat, add 1⁄2 tbsp of olive oil and cook the leeks until they have softened. Season with a pinch of salt.
Transfer to a plate while you prepare the rest of the ingredients.
In a small bowl, stir heavy cream, goat cheese, lemon zest, and a pinch of salt together.
Thinly slice a small, peeled sweet potato and set aside the slices.
On a lightly floured surface, roll out pie dough to roughly a 12-inch circle.
Prepare a sheet tray (with a raised edge) with parchment paper and arrange the dough carefully on it.
Using the back of a spoon, spread the goat cheese and cream mixture over the dough, leaving a 1” border.
Top with a thin layer of sweet potato slices and lightly drizzle with olive oil.
Sprinkle chopped sage evenly over the potato slices, and scatter the cooked leeks over the top. Fold the edges of the dough over the filling.
With a pastry brush, lightly brush the top of the dough with some cream to achieve browning in the oven.
Bake at 400 degrees for 35-45 minutes, until the crust is golden brown.
When the galette comes out of the oven, drizzle with honey and fresh thyme. Sprinkle with a bit of coarse salt, if desired.

Notes

Galettes are rustic and very forgiving. Embrace the fact that they don’t need to be perfect.
Ensure the tray you cook the galette on has raised edges so nothing drips to the bottom of your oven.
If you don't have time to ferment the pie dough, no worries; just make your favorite crust and use that. You could even use store-bought crust.

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