Beef, Leek and Carrot Galette
I've been wanting to eat as seasonally as possible for a while now, and have just recently started implementing this more through the use of our Seasonal Meal Planning journal. I had never made a savory galette before, and wanted to try something that was swirling around in my head, using spring time produce.
Leeks are a great spring veggie, as are carrots. I was surprised to find that carrots made the spring vegetable list when I did a little Google search. They seem very winter to me, but maybe that's just because I add them to tons of soups!
I use a great (and easy!) pizza crust recipe I found on Pinterest. It does require that you have a sourdough starter lying around your refrigerator, which I'm guessing you probably don't!
However, I shared the link to the blog where I get my recipe from below, and she has a link within that post to her method for preparing a sourdough starter. If you're looking for another resource try Nourished Kitchen's recipe as well. WHY make sourdough starter? To have healthy fermented bread of course! :)
On that note, when I served this dish to my husband he said "Yum! Stromboli!" Enter completely confused look on my face. I had never heard of a Stromboli. Apparently it's bread with meat and vegetables inside! So, with the pizza crust, it gets nice and plump after rising and does resemble more of a Stromboli (like in these pictures)....if you want a thinner crust, that would technically be a galette! The things you learn in food blogging...
- sourdough pizza crust (or rolled pie crust like this)
- cooking spray, for greasing baking sheet
- 1 tablespoon coconut oil
- 1 medium sized leek
- 2 carrots
- 1/4 cup dry white wine
- 1 teaspoon Dijon mustard
- 1/3 cup milk
- 1 pound ground beef
- salt and pepper to taste
- 3 sprigs fresh oregano, finely chopped (or 1 teaspoon dried oregano)
- 1 egg
Notes: As mentioned above, for a galette, I usually just buy a rolled pie crust (make sure it's not sweetened!) from the grocery store. Unroll it, put vegetables and meat in the center, and fold up the edges. See instructions below. If you want that bread type texture though, the pizza crust recipe linked above is amazing and definitely hearty!
If using sourdough crust, prepare it as noted in her recipe. It's important to let the dough rest in the refrigerator for at least 30 minutes, so it's firm enough to roll out.
After resting, roll dough out on a flat surface, using some extra flour if needed to keep it from sticking to the surface. Do not pre-bake the dough so it stays moldable. Just transfer the dough onto a greased baking sheet until you're ready to add the filling.
Preheat oven to 450 degrees Fahrenheit.
To make the filling, heat coconut oil in a large frying pan over medium heat. Slice leek (excluding the leaves), then use your fingers to break up all the ribbons of the leek into your pan. Peel and thinly slice two carrots and add those in, cooking together for about 5 minutes. Add wine, mustard and milk, stirring and cooking for another 1-2 minutes. Add ground beef and break up with your cooking utensil. Add salt, pepper and oregano and cook until all the pink from the meat is gone.
Scoop meat and vegetables into the center of the dough and fold up edges, sealing with your fingers as you go around the outside of the crust. It should be a messy circle when all folded over, and the folds should keep in any of the filling.
Whisk an egg in a small bowl and brush the egg wash over the crust. Bake for 10-15 minutes.