Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds



Tomato, Zucchini, and Leek Galette with Roasted Garlic Goat Cheese

kept byrshreeves
recipe bySerious Eats
print
Ingredients: 

1 sheet frozen puff pastry, thawed
3 tablespoons olive oil
2 cups thinly sliced well-washed leeks (white part only)
Salt and freshly ground white pepper
1 pound medium heirloom tomatoes, stem ends trimmed
8 ounces zucchini, ends trimmed
5 tablespoons extra-virgin olive oil
5 ounces goat cheese, at room temperature
1 teaspoon fresh thyme leaves
2 heads Roasted Garlic (recipe follows)
1/2 cup finely grated Parmigiano-Reggiano cheese
2 tablespoons thinly sliced fresh basil leaves
12 ounces garlic (about 5 large heads)
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper


 

Comments

Anonymous's picture
To prevent automated spam submissions leave this field empty.
 
Share with Facebook