As an appetizer or main, this tart is sure to leave a lasting impression on your tastebuds.
- 1¼ cup all purpose flour
- 1 tablespoon sugar
- ½ teaspoon kosher salt
- ½ cup (1 stick) cold butter, cubed
- 1 teaspoon apple cider vinegar
- 3 tablespoons ice cold water
- 1 large egg yolk, lightly beaten
- 2 large leeks, sliced and caramelized
- 1-2 tablespoons olive oil
- salt and pepper, to taste
- ¾ cup dates, pitted and halved
- ¾ cup crumbled blue cheese or gorgonzola, plus more for topping if desired
- 3 sprigs thyme, leaves removed from stem
- 3-4 strips cooked bacon strips, chopped or ripped into large pieces
- To a food processor, add the flour sugar and salt. Pulse a few times to combine the mixture. Add the cubed butter to the dry ingredients, pulse until pea-sized pieces of dough are formed. (You can use a pastry cutter and combine the butter and flour by hand if you do not have a food processor).
- To the dough, add the apple cider vinegar and 1 tablespoon of water at a time. Pulse until the dough comes together but is still crumbly and not too wet. It should stick together between your fingers when squeezed, if it doesn’t add another tablespoon of water. Roll the dough into a disc that’s about an inch thick - this will make it easier to roll out into a circular shape. Wrap tightly in plastic wrap, and refrigerate for at least one hour.
- Start by washing and trimming the leeks, removing the tough green tops. Slice the white part of the leeks into thin rounds. Add the olive oil to a skillet over medium heat. Once the pan is hot, add the sliced leeks. Season with a pinch of salt and freshly ground pepper. If you find that your leeks begin to burn, lower the heat. Stir occasionally for even cooking. Cook until golden brown and softened, about 10-15 minutes. This step can be done up to two days ahead.
- Preheat your oven to 400°F.
- Roll the dough out onto a lightly floured sheet of parchment paper. The dough should roll out to about 12-13 inches in diameter, or about ½ an inch thick. The edges do not have to be perfect. Transfer the dough on parchment paper onto a baking sheet
- Leaving a 1.5-2 inch border, evenly spread the leeks in a circle onto to the dough. Top the leeks with the halved dates. Flatten them a bit so that the dates are spread out and cover a lot of the surface area of the galette. Top the dates with crumbled blue cheese, and fresh thyme. Lastly top with bacon.
- Carefully fold the edges of the dough over the filling. Brush the top of the dough with the beaten egg yolk. This will help the crust become glossy and delicious.
- Bake for 30-45 minutes or until the crust is golden brown. Top with a few crumbles of blue cheese and fresh thyme for garnish. Serve warm or at room temperature.