Leek Galette

3 pounds leeks

3 Tbsp unsalted butter

8 thyme sprigs

Salt and fresh-ground black pepper

10 ounces pie dough, your own or store bought

1 Tbsp flour

1 egg, beaten with 1 tsp water

¼ cup cream (optional)

Remove dark green leaves and one outer layer of the leeks. Cut the stems in half lengthwise. Cut into craosswide pieces, ¼ inch thick. Rinse well in a bowl of cold water, lift out and drain. Repeat until there is no grint collecting in the bottom of the bowl.

Heat a large sauté pan and add the butter and 2 Tablespoons water. When the butter is melted, add the leeks and thyme branches and season with salt and pepper.

Stir and cook over medium heat until leeks are tender, about 10 minutes, adding a little water if they start to brown. Remove and cool the leeks.

Preheat oven to 400°F. Roll out the dough into a 13-inch circle. Place on a baking sheet or pizza pan lined with parchment.

Sprinkle the pastry evenly with the flour and distribute the leeks over the dough, except for 1 inch around the edges. Fold the edges up and over the leeks. Brush dough border with the egg wash.

Bake in the lower level of the oven for 30 to 40 minutes. Rotate the pan for even browning during the baking. Add a little cream during baking if desired. Continue baking until dough is well-browned.