Prepare to embark on a culinary journey that will transform your kitchen into a French countryside haven! This Whole Wheat Leek Salmon Galette is not just a meal, it's an experience that combines the rich, buttery flavors of fresh salmon, sweet caramelized leeks, and a perfectly crisp whole wheat crust. Whether you're looking to impress dinner guests or treat yourself to a gourmet home-cooked meal, this galette promises to be a show-stopping dish that's surprisingly simple to create.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 cup whole wheat flour
- 1/2 cup cold butter, cubed
- 1/4 cup cold water
- 2 leeks, sliced
- 1 salmon fillet
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
Instructions
- Begin by preparing the dough for the galette. In a large mixing bowl, combine 1 cup of whole wheat flour with a pinch of salt. This will be the base for your crust.
- Add 1/2 cup of cold, cubed butter to the flour mixture. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add 1/4 cup of cold water to the mixture, stirring gently until the dough comes together. Be careful not to overwork the dough. Form it into a ball, wrap it in plastic wrap, and refrigerate for at least 20 minutes.
- While the dough is chilling, prepare the filling. Clean the leeks thoroughly to remove any dirt, then slice them thinly. Heat a tablespoon of olive oil in a skillet over medium heat and add the sliced leeks. Sauté for about 5-7 minutes, or until they are soft and translucent. Season with salt and pepper to taste.
- Next, season the salmon fillet with salt and pepper. In the same skillet, after removing the leeks, add the salmon skin-side down. Cook for about 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork. Remove from heat and let it cool slightly before flaking it into large pieces.
- Once the dough has chilled, preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the dough into a large circle, about 1/8 inch thick. Transfer the rolled dough onto a parchment-lined baking sheet.
- Spread the sautéed leeks evenly over the center of the dough, leaving a 2-inch border around the edges. Flake the cooked salmon over the leeks, distributing it evenly.
- Fold the edges of the dough over the filling, pleating it as you go to create a rustic galette shape. Brush the exposed dough with the beaten egg to give it a nice golden color when baked.
- Bake the galette in the preheated oven for 25-30 minutes, or until the crust is golden brown and crispy.
- Once baked, remove the galette from the oven and let it cool for a few minutes before slicing. Serve warm, garnished with fresh herbs if desired.
Tips
- Keep your ingredients cold: For the flakiest crust, ensure your butter and water are ice-cold when making the dough.
- Don't overwork the dough: Mix just until the ingredients come together to maintain a tender crust.
- Thoroughly clean leeks: Slice them and rinse carefully to remove any hidden dirt between the layers.
- Temperature matters: Cook salmon until it just flakes easily to prevent drying out.
- Use parchment paper: This ensures easy removal and prevents sticking.
- Let it rest: Allow the galette to cool slightly before slicing to help it set and make cutting easier.
- Get creative with herbs: Fresh dill, chives, or parsley can add a beautiful finishing touch to your galette.Pro tip: This recipe is wonderfully forgiving and adaptable - feel free to experiment with different herbs or add a sprinkle of goat cheese for extra richness!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 22g
Fat: 24g
Saturated Fat: 12g
Cholesterol: 95mg
