Mini Roasted Leek, Onion & Navy Bean Galettes

Directions

To make the dough:

Mix the flour and salt in a large bowl.

Rub the butter cubes into the flour with your fingers until the mixture becomes coarse meal.

Whisk the sour cream, lemon juice and water in a bowl, and pour into the flour mixture.

With a wooden spoon, stir the liquid and flour mixture until well combined.

Knead into a ball. Wrap with plastic and refrigerate for at least 1 hour.

While the dough is chill in the fridge, work on the filling:

Preheat the oven to 400 degrees F.

Place the leeks and onions on a large rimmed baking sheet.

Toss the vegetables with olive oil, salt and black pepper to taste.

Bake for about 25 minutes, or until tender and caramelized. You may turn the veggies once half way through.

Let cool slightly until you can handle it.

Add the beans, garlic, lemon zest, parsley, ⅔ cup cheese to the leek and onion mixture, and mix well. Season with salt and pepper to taste.

To prepare mini galettes:

Divide the dough into 4 equal sections.

Flour a cutting board or your counter top, with the rolling pin, roll the dough out into a 10-inch round roughly.

Transfer to a large baking sheet lined with baking mat or wax paper, or greased with butter.

Arrange ¼ of the prepared leek-onion-bean filling to the center of the rolled-out dough, leaving a roughly 2-inch inch border.

Top with ¼ of the remaining cheese. Fold the pastry over the filling, and pinch the edges.

The centre of the galette should be open. Brush egg wash all over the crust. Make three more galettes with remaining dough and filling until 4 mini galettes are made.

Bake the galettes in preheated oven for about 30 minutes or until golden brown.

Let stand for a few minutes once they are out of the oven.

Transfer the galettes from baking sheet onto serving plates.

Serve warm with a salad if desired.