This recipe can be prepared in 45 minutes or less.


With the galette, offer radicchio tossed with black olives, toasted walnuts and a Sherry vinaigrette. Spoon some stewed rhubarb over vanilla ice cream to top off the meal.

Serves 2; can be doubled.

INGREDIENTS

  • 1/3cup dry white wine
  • 1tablespoon butter
  • 2cups sliced leeks (white and pale green parts only)
  • 2tablespoons chopped fresh marjoram or 1 1/2 teaspoons dried
  • 1egg, beaten to blend110-ounce tube refrigerated pizza crust dough4ounces soft fresh goat cheese (such as montrachet), crumbled

    DIRECTIONS

    Position rack in top third of oven; preheat to 450°F. Heat wine and butter in heavy medium skillet over medium-low heat until butter melts. Add leeks. Cover; cook until leeks are crisp-tender, about 4 minutes. Remove from heat. Mix in marjoram. Reserve 2 teaspoons egg; stir remaining egg into leek mixture.
    Meanwhile, unroll pizza dough on lightly floured baking sheet. Stretch or pull dough to 13 x 10-inch rectangle.
    Spread leek mixture over dough, leaving 1-inch border on all sides. Sprinkle cheese and pepper over filling. Fold 1-inch border in over filling. Brush folded edge with reserved 2 teaspoons egg.


    Bake galette until crust is golden brown, about 14 minutes. Cut galette into 4 pieces and serve warm.