Tomato, Zucchini, and Leek Galette with Garlic Goat Cheese

I have a confession. I don't like tomatoes or zucchini. I know. But I loved this galette.

The zucchini and tomatoes are matched perfectly with the leeks and garlic 

"Rather Be" Clean Bandit

Adapted from Farm to Fork

Ingredients

• 1 sheet frozen puff pastry, thawed
• 3 tbsp olive oil
• 2 cups thinly sliced well-washed leeks (white part only)
• 1 pound medium heirloom tomatoes, stem ends trimmed
• 8 oz zucchini, ends trimmed
• 5 tbsp extra virgin olive oil 
• 5 oz goat cheese
• 1 tsp fresh thyme leaves
• 2 heads garlic
• 1/2 cup finely grated Parmigiano-Reggiano cheese
• 2 tbsp thinly sliced fresh basil leaves

Directions 

On a lightly floured surface, roll out the puff pastry dough to the 1/16th inch thickness. Cut out a 12 inch round. anPlace it on a rimmed baking sheet lined with parchment paper. Chill the dough in the freezer for at least 15 minutes or up to an hour. 

Preheat the oven to 450 degrees Fahrenheit.

Heat the olive oil in a 10 inch saute pan over medium to medium-low heat. Add the leeks, 1/2 tsp salt, and t1/8 tsp white pepper. Cook, stirring as needed, until the leeks have softened, 5 to 7 minutes.Remove the pan from the heat and transfer the leeks to a plate; let them cool until you're ready to assemble the galette.

Slice the tomatoes into 1/4 inch-thick rounds, and arrange them in one even layer on a wire rack set over a baking sheet. Sprinkle with 1/4 tsp salt, and set aside to drain for 10 minutes.

Meanwhile,slice the zucchini to 1/8 inch thick rounds. In a small bowl, mix the zucchini slices with 1 tbsp of the olive oil, 1/4 tsp of salt, and 1/8 tsp of white pepper. Set aside

In a medium-sized bowl, combine the goat cheese, thyme, 1/2 teaspoon salt, 1/4 teaspoon white pepper, and 2 tbsp of extra-virgin olive oil. Mix well with a rubber spatula. Squeeze each head of roasted garlic over the bowl, pressing the soft cloves out of the peel. Mix until the goat cheese is smooth and the mixture is uniform.

Remove the baking sheet from the freezer and spread the goat cheese mixture evenly over the dough, leaving a 1 inch border around the edge. Spread the sautéed leeks evenly over the goat cheese. Blot the tomatoes dry and arrange them in a concentric pattern over the leeks arrange the zucchini slices in a concentric pattern over the tomatoes. Sprinkle the Parmesan evenly over the top. Fold the border o the pastry up and over the edge of the tomatoes. Bake the galette or 20 minutes or until the crust is golden and puffed

Remove the galette from the oven, and sprinkle the fresh basil over the top and drizzle with the remaining 2 tbsp olive oil. Set aside for 15 minutes before slicing and serving.