Leek and Gruyère Galette

Instructions

1. Prepare the dough
   In a food processor, combine flour and salt. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, pulsing until the dough just comes together. Form into a disk, wrap in plastic, and refrigerate for at least 1 hour.
2. Clean and prepare the leeks
   Cut off the dark green tops and roots of the leeks. Slice them in half lengthwise, then thinly slice. Place in a bowl of cold water and swish to remove any sand or dirt. Drain thoroughly and pat dry with paper towels.
3. Caramelize the leeks
   Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Add the leeks and cook, stirring occasionally, for about 15 minutes until soft and lightly caramelized. Add the minced garlic and thyme leaves and cook for another 1-2 minutes. Season with salt and pepper. Remove from heat and let cool.
4. Prepare the filling
   In a medium bowl, combine the cooled leek mixture with 1 cup of the grated Gruyère cheese and crème fraîche. Mix well to combine.
5. Assemble the galette
   Preheat oven to 375°F (190°C). Roll out the chilled dough on a floured surface into a 14-inch circle, about ⅛-inch thick. Transfer to a parchment-lined baking sheet. Spread the leek and cheese mixture over the dough, leaving a 2-inch border around the edges. Fold the edges of the dough over the filling, pleating as you go.
6. Add final touches
   Brush the folded dough border with beaten egg wash. Sprinkle the remaining ½ cup of Gruyère over the exposed filling.
7. Bake the galette
   Bake in the preheated oven for 40-45 minutes, until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes before slicing.