Greek Galette with Leeks and Kaseri Cheese

Name: Greek Galette with Leeks and Kaseri Cheese
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 sheet (about 9×10 inches) (320 g) thawed puff pastry sheet, thawed; 4 medium (600 g) leeks, white and light green parts only, halved lengthwise and sliced into ¼-inch half-moons; 3 tablespoons (45 ml) extra virgin olive oil; 2 cloves (10 g) garlic cloves, minced; 5 ounces (140 g) kaseri cheese, sliced or torn into small pieces; 2 tablespoons (8 g) fresh dill, finely chopped; to taste kosher salt; to taste freshly ground black pepper; 1 whole (50 g) large egg, beaten with 1 tablespoon water for egg wash

From the MyKitchenBank Kitchen

A rustic open-faced tart featuring caramelized leeks, creamy kaseri cheese, and fresh dill baked in crispy puff pastry. This elegant yet simple galette is perfect as a light main course or impressive appetizer, with a golden, flaky crust that contrasts beautifully with the tender, savory filling.

Prep: 20 min
Cook: 35 min
Wait: 5 min
Total: 1 hr
Makes: 1 galette (4 servings)

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Steps

Before you start

Remove puff pastry from freezer to thaw at room temperature for 15 minutes before using
Preheat oven to 400°F (200°C)
Line a large baking sheet with parchment paper

1
Prepare leeks
- Trim leeks, removing dark green tops and root ends.
- Halve lengthwise and rinse thoroughly between layers to remove any sand.
- Slice into ¼-inch (6 mm) half-moons.
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Ready when: leeks cleaned and sliced
Tip: Leeks trap a lot of sand between layers—take your time rinsing each half under running water.
2
Cook leeks until caramelized
- Heat olive oil in a large 12-inch (30 cm) skillet over medium heat.
- Add minced garlic and cook for 30 seconds until fragrant.
- Add sliced leeks, stirring to coat.
- Cook uncovered, stirring occasionally, for 20 minutes until leeks are very soft and golden brown.
- The leeks will release liquid at first, then gradually dry out and caramelize.
- Season with salt and black pepper to taste.
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Ready when: leeks are tender and light golden brown with caramelized edges
Tip: Don't rush this step—slow cooking brings out the leeks' natural sweetness and deep flavor. Stir every few minutes to prevent sticking.
3
Assemble galette
- Place thawed puff pastry sheet on parchment-lined baking sheet.
- Leaving a 1-inch (2.5 cm) border, spread the caramelized leek mixture evenly over the pastry, leaving a ½-inch (12 mm) space at the edges to prevent overlap.
- Scatter kaseri cheese pieces over the leeks.
- Sprinkle fresh dill over the top.
- Fold the pastry edges up and over the filling, creating a rough ¾-inch (2 cm) rustic border that frames the filling.
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Ready when: galette assembled with filling and pastry border in place
Tip: Work quickly with puff pastry to keep it cold, and don't worry about a perfectly neat border—rustic and uneven is the style of a galette.
4
Brush and bakeOven 400°F / 205°C
- Brush the pastry border with egg wash using a pastry brush.
- Place galette in preheated 400°F (200°C) oven and bake for 15–18 minutes until the pastry edges are puffed and deep golden brown.
- The top should look crispy and the cheese slightly melted.
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Ready when: pastry edges are puffed and deep golden brown; cheese is melted
Tip: If the pastry edges brown too quickly, loosely tent with foil for the last 5 minutes, but aim for golden, not pale.
5
Cool and serve
- Remove galette from oven and let rest on the baking sheet for 5 minutes before cutting into 4 wedges.
- Serve warm or at room temperature.
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Ready when: galette has rested and is firm enough to slice
Tip: A few minutes of rest makes cutting and serving much easier—the pastry will hold together better.

Good to know

Tips

Kaseri is a Greek yellow cheese with a melting point slightly higher than feta, making it perfect for baking—it softens without becoming completely runny. If unavailable, look for halloumi or aged provolone.
Caramelizing the leeks is the flavor foundation here; resist the urge to rush by turning up the heat. Low and slow brings out natural sweetness and creates deep, golden notes.
For a crispier bottom crust, place the baking sheet in the oven for 5 minutes before adding the galette so the pastry starts cooking from below.
Serve with a simple green salad and a crisp white wine (such as Assyrtiko or Sauvignon Blanc) for a complete Greek-inspired meal.

Make ahead

Caramelized leeks can be cooked up to 1 day ahead; store in an airtight container in the refrigerator and bring to room temperature before assembling the galette.

Storage & reheating

Serve warm from the oven or at room temperature. Leftovers keep covered at room temperature for up to 4 hours. Refrigerate for up to 2 days in an airtight container. Reheat in a 325°F (160°C) oven for 10–12 minutes until warmed through. Do not freeze the assembled or baked galette, as the pastry texture will suffer.

Substitutions

kaseri cheese → Gruyère or aged provolone. Use the same weight. Gruyère will create a richer flavor; provolone offers a milder, slightly smoky taste.
fresh dill → fresh mint or a mix of mint and parsley. Use the same amount. Mint adds a brighter, more herbaceous note; parsley is more neutral.
thawed puff pastry sheet → phyllo dough (4 sheets, brushed with olive oil between each layer). Phyllo will give a thinner, crispier crust. Stack and brush each sheet lightly with oil before adding filling.
leeks → sweet onions or a mix of leeks and caramelized onions. Use the same total weight. Onions will cook slightly faster and create a sweeter result.