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© Meredith Corporation. All rights reserved. Used with permission.
In a large skillet melt butter over medium-low heat. Add leeks and garlic; cook about 20 minutes or until leek is very soft but not browned, stirring occasionally.
Stir wine and mustard into leek mixture. Continue to cook and stir about 5 minutes more or until the wine has evaporated. Remove from heat. Stir in bell pepper, marjoram, salt, and black pepper. Cool slightly. Stir in cheese and ham.
Preheat oven to 375°F. Let pie crusts stand according to package directions. Unroll one of the pie crusts onto a large ungreased baking sheet. Spoon half of the leek mixture onto center of piecrust, leaving a 2-inch border. Fold uncovered pastry edge up and over leek mixture, pleating as necessary. Leave the filling in the center uncovered. Repeat with remaining piecrust or pastry and leek mixture.
Bake for 20 to 25 minutes or until crusts are golden brown. Cool galettes on baking sheets on wire racks.