Smoked Paprika Parsnip and Leek Galette

Name: Smoked Paprika Parsnip and Leek Galette
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6 servings
Cuisine: French
Ingredients: 1.5 cup all-purpose flour; 1/2 cup unsalted butter, cubed, cold; 1/4-1/2c ice water; 1/2 tsp salt; 1 tbsp olive oil; 2 large leeks, thinly sliced; 3 med parsnips, thinly sliced; 2 garlic cloves, minced; 1 tsp smoked paprika; 1 tbsp fresh thyme, chopped; 1/4 tsp black pepper, freshly ground; 4 oz goat cheese, crumbled; 1 large egg; 1 tbsp water

A rustic French-style tart filled with tender parsnips and sweet leeks, seasoned with smoky paprika and fresh thyme, all encased in a flaky, golden crust.

70 minMediumServes 6450 cal/serving

FrenchDinnerOven and StovetopVegetarianHalal-friendlyPork-FreeAlcohol-FreeCorn-Free

Ingredients

1.5 cup all-purpose flour
1/2 cup unsalted butter, cubed, cold
1/4-1/2c ice water
1/2 tsp salt
1 tbsp olive oil
2 large leeks, thinly sliced
3 med parsnips, thinly sliced
2 garlic cloves, minced
1 tsp smoked paprika
1 tbsp fresh thyme, chopped
1/4 tsp black pepper, freshly ground
4 oz goat cheese, crumbled
1 large egg
1 tbsp water

Instructions

1

To make the crust, combine 1.5 cup all-purpose flour and 1/2 tsp salt in a large bowl. Cut in the 1/2 cup cubed, cold unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add 1/4-1/2c ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form into a disc, wrap in plastic, and chill for at least 20 minutes.
2

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
3

Heat 1 tbsp olive oil in a large skillet over medium heat. Add 2 large thinly sliced leeks and cook until softened, about 5-7 minutes. Add peeled 3 med thinly sliced parsnips and continue to cook for 8-10 minutes, stirring occasionally, until tender-crisp.
4

Stir in 2 minced garlic cloves, 1 tsp smoked paprika, 1 tbsp chopped fresh thyme, and 1/4 tsp freshly ground black pepper. Cook for another 1-2 minutes until fragrant. Season with additional salt and pepper to taste. Remove from heat and let cool slightly.
5

On a lightly floured surface, roll out the chilled dough into a 12-14 inch circle. Carefully transfer the dough to the prepared baking sheet.
6

Spread the leeks and parsnips filling evenly over the dough, leaving a 2-inch border around the edges. Crumble 4 oz crumbled goat cheese over the filling.
7

Fold the edges of the dough over the filling, pleating as needed to create a rustic border. In a small bowl, whisk 1 large egg with 1 tbsp water to create an egg wash. Brush the egg wash over the folded crust.
8

Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. Let the galette cool for 10 minutes before slicing and serving.

Questions

Can I make Smoked Paprika Parsnip and Leek Galette dairy-free?

Yes. The dairy in this entry is 1/2 cup unsalted butter, cubed, cold, 4 oz goat cheese, crumbled. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Smoked Paprika Parsnip and Leek Galette gluten-free?

Yes. The gluten in this entry is 1.5 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Smoked Paprika Parsnip and Leek Galette keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Smoked Paprika Parsnip and Leek Galette?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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