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Rustic Ham and Leek Galette

The author of this recipe, an American who married an Irish dairy farmer, suggests using turf-smoked ham for a particularly compelling result, but we are able to create our own satisfyingly delicious tart using a Black Forest-style ham — thankfully, since we can source the latter easily and the former not at all. Pair with a simply dressed green salad and dinner is on the table with relative ease!

Rustic Ham and Leek Galette

1 tbs. olive oil
3 leeks, white and light green parts only, thinly sliced
5.2 oz. package Boursin cheese
1½ cups smoked ham, cut or torn into chunks (about 5 oz.)
½ cup grated Gruyère cheese

For the crust:

1½ cups all-purpose flour
½ cup butter, cut into pieces (8 tbs.)
Pinch of sea salt
¼ cup cold water

Make the crust first by placing the flour, butter, and salt into a large mixing bowl. Rub the ingredients together with your fingers until the mixture resembles coarse bread crumbs. Do not overmix, or the butter will begin to melt from the heat of your fingers. Add the water, and mix with a wooden spoon until a firm dough forms. Cover the bowl with plastic wrap, and refrigerate for 30 minutes (or overnight).

Heat the oven to 350°F. Line a baking sheet with parchment paper and set aside.

Heat the oil in a wide pan and sauté the leeks until soft, about 5 minutes. Cool.

Roll out the pastry into a rough circle and place on the baking sheet. Spread the Boursin cheese over the pastry to within ½” of the edge. Scatter the leeks, ham, and grated Gruyère over the Boursin cheese. Fold just the edges of the pastry over the filling, leaving the top open.

Bake for 20-30 minutes, until the crust is golden. Cool slightly and serve.

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