Featured Recipe
Leek Apple Camembert Galette
By Kate
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Flaky puff pastry layered with sautéed leeks and crisp apple slices. Tangy Reblochon cheese swapped in for Camembert for richer melt. Toasted walnuts instead of pine nuts for crunch. Sweetened with a drizzle of maple syrup over buttery filling. Bake until golden, edges puffed, and juices bubbling. Balance of savory, sweet, and nutty textures with peppery pink peppercorns for bite.
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Prep:
25 min
Cook:
45 min
Total:
70 min
Serves:
6 appetizers
French cuisine
vegetarian
appetizers
pastry recipe
Introduction
Puff pastry tricks: roll larger, fold edges tight, chill—prevents shrinkage and soggy crust. Leeks need grit washing, splitting them lengthwise but leaving root intact holds halves together during blanching; prevents falling apart in assembly. Apple slices add crunch and juiciness—pick firm varieties like Honeycrisp or Pink Lady, thin for even cooking under brooding cheese crust. Replacing Camembert with Reblochon delivers more robust dairy flavor that melts into rich silk. Toasted walnuts swap pine nuts for earthier crunch, easier to find and hold shape better when baked. Maple syrup adds complex sweetness. Pink peppercorns crack one notch above regular pepper—bright, biting pop. Timing’s a guide; watch texture and aroma carefully. Browned pastry edges, bubbling cheese, the scent of toasted nuts—know when it’s done by senses, not timer.
Ingredients
About the ingredients
Puff pastry can be store-bought or homemade. If dough shrinks excessively while baking, ensure edges are chilled well and dough rested before baking. Using Reblochon cheese instead of Camembert adds a nuttier depth, but Brie or Taleggio are acceptable swaps. Apples suit tart, firm types like Granny Smith or Pink Lady; pears are an alternative but release more juice, risking soggy crust. Walnuts toasted in dry pan for 3-4 minutes reveal oils and crunch, substitute pecans or hazelnuts if preferred—skip nuts altogether if allergies. Olive oil helps create crisp bottom; some prefer melted butter but can burn easily. Maple syrup replaces honey for subtler sweetness but could be swapped back if unavailable. Pink peppercorns optional—black pepper or lemon zest add brightness if you skip them.
Method
Technique Tips
Docking the pastry base keeps steam from puffing the center too much, avoids a doughy middle with an uneven bake. Folding edges under creates a thicker border that holds filling and crisps nicely without burning. Chill dough after shaping to relax gluten, prevent springback. Blanching leeks softens but keeps structure—shock in ice water immediately to preserve color and stop cooking. Pat very dry to avoid sogginess. Placing rack low in oven hinders top over-browning while bottom crisps fully. Spoon on olive oil before cheese to barrier moisture, intensify golden color. Arrange filling carefully so heat distributes evenly. Baking times fluctuate with oven and dough thickness; look for bubbling cheese, puffed edges, golden crust. Resting slice 10 minutes allows filling juices to thicken slightly, making clean cuts possible. If lacking time for blanching, sautéing leeks gently can work but risks uneven texture. Watch over apple slices for moisture release—too thick or juicy slices can sog crust. Use convection if available but reduce temp slightly to avoid rapid browning.
Chef's Notes
- 💡 Roll that pastry out. Bigger is better. Chill edges. Helps avoid shrinkage during baking. Edges are the crust’s strength.
- 💡 Leeks need grit washing. Don’t skip. Cut in half but leave root. Keeps them together. Blanch, ice shock—color matters.
- 💡 Apple choice impacts texture. Firm varieties work best. Honeycrisp, pink lady hold shape. Cut thin. Less moisture release.
- 💡 Bubbling cheese: focus on texture and scent. Look for puffed edges and golden crust. Timing varies; ovens differ. Watch closely.
- 💡 Toasting walnuts is key. Brings out crunch, flavor. Just 3-4 minutes in a dry pan. Replace with pecans if desired.
