goat-cheese-and-leek-galette-101658.json

{
    "directions": [
        "Position rack in top third of oven; preheat to 450\u00b0F. 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."
    ],
    "ingredients": [
        "1/3 cup dry white wine",
        "1 tablespoon butter",
        "2 cups sliced leeks (white and pale green parts only)",
        "2 tablespoons chopped fresh marjoram or 1 1/2 teaspoons dried",
        "1 egg, beaten to blend",
        "1 10-ounce tube refrigerated pizza crust dough",
        "4 ounces soft fresh goat cheese (such as Montrachet), crumbled"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Cheese",
        "Vegetable",
        "Bake",
        "Quick & Easy",
        "Goat Cheese",
        "Leek",
        "Summer"
    ],
    "title": "Goat Cheese and Leek Galette",
    "url": "http://www.epicurious.com/recipes/food/views/goat-cheese-and-leek-galette-101658"
}