Red Onion, Fennel, and Leek GALette

Serves 6-8

Crust:

  • 2 cups all-purpose flour 

  • 1/2 cup cornmeal 

  • 1 tablespoon sugar 

  • 1 teaspoon kosher salt 

  • 5 tablespoons unsalted butter 

  • 6 tablespoons (3 ounces) cream cheese 

  • 1/4 - 1/2 cup cold water 

Cheese Filling: 

  • 10 tablespoons (5 ounces) cream cheese at room temperature

  • 2 tablespoons white wine vinegar

  • 1 tablespoon freshly minced parsley 

  • 1 large garlic clove, grated

  • 1 teaspoon kosher salt 

  • 1/2 teaspoon freshly cracked black pepper 


Vegetable Filling: 

  • 1/2 large red onion sliced into half moons 

  • 1/2 large fennel bulb, core removed, thinly sliced

  • 1/2 leek, thinly sliced green and white parts - cleaned of all sand and dirt

  • 1 1/2 tablespoon extra virgin olive oil 

  • 1 tablespoon sugar

  • 1 teaspoon kosher salt 

  • 1/4 teaspoon freshly cracked black pepper

  • 1 beaten egg mixed with 1 tablespoon water for egg wash 

  • Flaked sea salt 

  • Lemon Zest

Preheat the oven to 375 degrees F. 

Make the Dough: 

Place the flour, cornmeal, sugar, kosher salt, butter and cream cheese into the bowl of a food processor and pulse until the mixture resembles wet sand. While pulsing, slowly pour in 1/4 cup of water until the dough pulls together into a ball. If the mixture looks too dry, add up to 1/4 cup more water. Dump the dough onto a clean surface and quickly knead it into a round disk. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. 

Make the Cheese Filling:

In a mixing bowl whisk together the 10 tablespoons of cream cheese, white wine vinegar, parsley, garlic clove, salt and pepper. Set aside. 

Make the Vegetable Filling: 

Combine the red onion, fennel, leek, olive oil, sugar, salt, and pepper in a bowl. Set aside. 

Roll out the dough on a lightly floured surface to a 12” circle and transfer it to a parchment lined baking sheet. Spread the cream cheese mixture on top of the dough, leaving about a 1” border. Place the vegetable filling on top of the cream cheese mixture then fold the 1” border inward on top of the fillings. Brush the dough with the egg wash and sprinkle with sea salt. Bake for 40-45 minutes until golden brown, rotating once halfway through baking. When done baking, remove from oven and top with lemon zest.