Leek and Dandelion Galette | culture: the word on cheese

Name: Leek and Dandelion Galette | culture: the word on cheese
Ingredients: FILLING; 3 tablespoons neutral oil (divided); 3 cups trimmed (halved, sliced leeks (white and light green parts only)); ½ teaspoon kosher salt; ¼ teaspoon white sugar; 1 teaspoon coriander seed (ground); 1 teaspoon fenugreek (ground); 2 tsp neutral oil; 3 cups thinly sliced dandelion greens (if unavailable, use swiss chard); ½ teaspoon fish sauce; GALETTE; Pastry for one 9-inch pie crust; 2 tablespoons crumbled blue cheese (we used Jasper Hill Farms Bayley Hazen Blue); GARNISH; Juice of one lemon

culturecheesemag.com

Sweet, mellow leeks present their flavor in a new way when mixed with coriander seed and fenugreek.

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Ingredients

FILLING
3 tablespoons neutral oil (divided)
3 cups trimmed (halved, sliced leeks (white and light green parts only))
½ teaspoon kosher salt
¼ teaspoon white sugar
1 teaspoon coriander seed (ground)
1 teaspoon fenugreek (ground)
2 tsp neutral oil
3 cups thinly sliced dandelion greens (if unavailable, use swiss chard)
½ teaspoon fish sauce
GALETTE
Pastry for one 9-inch pie crust
2 tablespoons crumbled blue cheese (we used Jasper Hill Farms Bayley Hazen Blue)
GARNISH
Juice of one lemon