With the galette, offer radicchio tossed with black olives, toasted walnuts and a Sherry vinaigrette. Spoon some stewed rhubarb over vanilla ice cream to top off the meal.
Ingredients
1/3 cup dry white wine
1 tablespoon butter
2 cups sliced leeks (white and pale green parts only)
2 tablespoons chopped fresh marjoram or 1 1/2 teaspoons dried
1 egg, beaten to blend
1 10-ounce tube refrigerated pizza crust dough
4 ounces soft fresh goat cheese (such as Montrachet), crumbled
Directions
Position rack in top third of oven; preheat to 450°F. Heat wine and butter in heavy medium skillet over medium-low heat until butter melts. Add leeks. Cover; cook until leeks are crisp-tender, about 4 minutes. Remove from heat. Mix in marjoram. Reserve 2 teaspoons egg; stir remaining egg into leek mixture. Meanwhile, unroll pizza dough on lightly floured baking sheet. Stretch or pull dough to 13 x 10-inch rectangle. Spread leek mixture over dough, leaving 1-inch border on all sides. Sprinkle cheese and pepper over filling. Fold 1-inch border in over filling. Brush folded edge with reserved 2 teaspoons egg.
Bake galette until crust is golden brown, about 14 minutes. Cut galette into 4 pieces and serve warm.
