Salmon and Leek Galette Bretonne Recipe – French Special
Salmon and Leek Galette Bretonne is a charming savory tart inspired by classic French galettes, featuring flaky, buttery crust filled with tender leeks, succulent salmon fillet, and a luscious Dijon-dill cream sauce. This rustic yet refined dish blends leek, garlic, and fresh dill to bring subtle herbal notes, while crème fraîche adds rich creaminess. Perfect for a light dinner or a refined brunch, this galette brings French elegance into your home with minimal fuss and maximum flavour.
- Prep Time20 min
- Cook Time30 min
- Total Time50 min
For the Dough:
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into small pieces
- 1 large egg, beaten
- 2-3 tablespoons cold water
For the Filling:
- 1 tablespoon olive oil
- 1 large leek, trimmed and thinly sliced
- 2 cloves garlic, minced
- 1 cup fresh spinach (optional, for added flavor)
- 8 oz (225 g) salmon fillet, skinless and boneless
- ¼ cup crème fraîche or sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- Salt and freshly ground black pepper
- 1 egg, beaten (for egg wash)
Make the Dough:
In a food processor, combine the flour and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
Add the beaten egg and pulse to combine. Gradually add cold water, 1 tablespoon at a time, until the dough starts to come together.
Turn the dough out onto a lightly floured surface, shape it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling:
Heat olive oil in a skillet over medium heat. Add the leeks and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
If using, add spinach and cook until wilted. Remove from heat and let cool.
Preheat the oven to 400°F (200°C).
In a small bowl, mix crème fraîche with Dijon mustard and dill. Season with salt and pepper.
Cut the salmon into bite-sized pieces. Season with salt and pepper.
Assemble the Galette:
On a lightly floured surface, roll out the dough into a 12-inch circle.
Transfer the dough to a parchment-lined baking sheet.
Spread the crème fraîche mixture over the center of the dough, leaving a 2-inch border.
Evenly distribute the leek mixture over the crème fraîche. Top with salmon pieces.
Fold the edges of the dough up and over the filling, pleating as you go, to create a rustic edge.
Brush the exposed dough with beaten egg.
Bake:
Bake in the preheated oven for 30-35 minutes, or until the crust is golden and the salmon is cooked through.
Let cool slightly before serving.
Recipe Notes:
Dough Handling: If the pastry becomes too soft while rolling, chill it briefly to prevent tearing and achieve a crisp edge.
Leek Preparation: Clean leeks thoroughly, including between layers, to avoid grit; slicing them thinly ensures even cooking.
Crème Fraîche Alternatives: Sour cream or thick Greek yogurt can be used if crème fraîche isn’t available.
Salmon Cooking: Cut into bite-sized pieces so it cooks evenly with the rest of the filling; ensure it’s just cooked through to avoid dryness.
Serving Suggestions: Serve warm or at room temperature alongside a simple green salad or steamed vegetables to balance the richness.
