Caramelized Leek, Pea, And Pancetta Galette

1. 1

   Using a food processor, mix together flour and salt. Pulse in cold butter until coarse crumbs form.

2. 2

   In a small bowl, whisk together sour cream, water, and lemon juice. Add liquid to food processor and pulse until dough comes together.

3. 3

   Shape dough into disc and wrap in plastic. Refrigerate for an hour or up to 2 days.

4. 4

   To make the filling, preheat oven to 400F.

5. 5

   Melt butter over medium-high heat in a heavy bottomed skillet. Add leeks and cook until they start to brown, about 8 minutes. Stir in salt, honey, and balsamic vinegar. Cook until leeks start to caramelize, about 5 more minutes. Remove from heat and let cool slightly.

6. 6

   In a large bowl, mix together ricotta and 2 of the egg yolks. Stir in cooled leeks, peas, pancetta, sage, and pepper.

7. 7

   Roll out dough on a lightly floured surface to about a 12 inch round. Transfer dough to a parchment paper lined baking dish.

8. 8

   Add filling to center of dough and spread to about 1 inch from edges. Fold over edges to form galette.

9. 9

   Add a dash of water to remaining egg yolk and whisk. Brush dough with egg wash and sprinkle Parmesan cheese on top.

10. 10

    Bake for 30-35 minutes, until crust is golden brown.

* Per serving · 4 servings · Values may vary.