Past Recipes
Leek and Gruyère Galette

Leek and Gruyère Galette with Dijon, Shallot, and Pine Nuts

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For a meal that’s elegant enough for a dinner party, but simple enough for a weeknight, we present our springy leek and Gruyère galette. In our version of this French dish, which can be filled with sweet or savory ingredients, we’re using premade pie crust to save you time and effort. The garnish of pine nuts adds an aromatic crunch to this gorgeous meal, which we’re sure will become a fast favorite. 

  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Michelle

By Chef Michelle

  • Calories 770
  • Protein 17g
  • Total Carb 75g
  • Total Fat 52g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • leeks
    • 2
    • leeks
  • red radishes
    • 3 ounces
    • red radishes
  • chives
    • 1/8 ounce
    • chives
  • shallots
    • 2
    • shallots
  • garlic
    • 2 cloves
    • garlic
  • Champagne vinegar
    • 2 tablespoons
    • Champagne vinegar
  • shredded Gruyère cheese
    • 2 ounces
    • shredded Gruyère cheese
  • pie crust
    • 1
    • pie crust
  • Dijon mustard
    • 2 packets
    • Dijon mustard
  • pine nuts
    • 2 tablespoons
    • pine nuts
  • honey
    • 1 packet
    • honey
  • baby arugula
    • 3 ounces
    • baby arugula

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 12" large pan
  • baking sheet

Allergens

Soy, Milk, Tree Nuts, Wheat

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 400°F. Rinse all produce. If leeks arrived with dark green tops, trim and discard them. Halve leeks lengthwise, then cut crosswise into ¼-inch half-moons. Place in a bowl of cold water, separating pieces, to let dirt sink to bottom. Thinly slice radishes and chives. Peel shallots, halve, and thinly slice. Mince garlic

  2. Sauté leeks and shallots

    Sauté leeks and shallots

    Remove leeks from water and pat very dry with paper towel. Heat ½ tablespoon olive oil in a large pan over medium heat. When oil is shimmering, add leeks, shallots, and garlic and cook until softened, 6-8 minutes. Add half of Champagne vinegar and cook, stirring, until almost evaporated, about 1 minute. Remove pan from heat and stir in Gruyère, ½ teaspoon salt, and pepper as desired. 

  3. Assemble galette

    Assemble galette

    While leeks and shallots cook, place tin with pie crust on a baking sheet and cut ¼-inch from outer edge, then remove and discard. Spread mustard over pie crust in a thin layer, leaving a 1-inch border. Once cooked, spoon over leeks and shallots, then sprinkle over pine nuts. Gently fold pie crust edges over filling, overlapping and crimping as needed, to form a 1-inch border.


  4. Bake galette

    Bake galette

    Bake leek and Gruyère galette on baking sheet until golden brown and cooked through, 16-19 minutes. Meanwhile, get a head start on dishes or relax with a glass of wine. Once baked, remove galette from oven and allow to cool for 5-10 minutes. 

  5. Make salad

    Make salad

    While galette cools, in a large bowl, whisk together remaining Champagne vinegar, ½ packet honey, 1½ tablespoons olive oil, ¼ teaspoon salt, and pepper to combine (save remaining honey to sweeten a cup of tea). Add arugula and radishes and toss to coat.

  6. Plate galette

    Plate galette

    Divide radish and arugula salad between serving plates. Cut leek and Gruyère galette into slices and serve with salad. Sprinkle over chives and dig in! 

What is Plated?
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    1. Pick chef-designed recipes.

    Mix and match 20 delicious recipes (plus dessert!) each week in any combination.

  • 2. Get your customized box.

    2. Get your customized box.

    Your refrigerated pre-portioned ingredients and recipe cards will be delivered to your door.

  • 3. Enjoy your perfect dinner.

    3. Enjoy your perfect dinner.

    Experience quality time—in the kitchen and at the table—with the people that matter most.