Rustic Garden Pie with Leeks, Cheese & Thyme
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Buttery, herb-laced, and wrapped in golden goodness
📜 Introduction: Rooted, Present, and Honest
This pie is for the slow days — the ones where you lean into the rhythm of chopping, stirring, folding, baking. It’s a humble, savory galette-style pie filled with sweet leeks, soft cheese, and plenty of thyme, wrapped in a flaky, golden crust.
No fuss. No lattice. Just a simple fold-and-bake beauty that tastes like late summer comfort with a touch of elegance. Serve it warm or room temp, sliced thick, and maybe with a side of greens.
❤️ Why You’ll Love This Recipe
- Deep flavor from caramelized leeks and garden herbs
- Cozy and impressive without being fussy
- Flexible — great with various cheeses or add-ins
- Vegetarian, perfect for brunch, lunch, or potluck
- Gorgeous rustic look with minimal effort
⏱ Quick Reference Snapshot
- Prep Time: 20 minutes
- Cook Time: 45–50 minutes
- Total Time: ~1 hour 10 minutes
- Servings: 6–8
- Dietary Info: Vegetarian, adaptable for gluten-free crust
Key Ingredients at a Glance:
- Leeks
- Cheese (feta, Gruyère, or goat cheese)
- Fresh thyme
- Pie crust or galette dough
🧺 Ingredients
For the Filling:
- 2 large leeks, trimmed and thinly sliced (white and light green parts only)
- 1 Tbsp butter or olive oil
- 2 eggs
- ½ cup soft cheese (feta, ricotta, or goat cheese work well)
- 1 tsp fresh thyme leaves
- Salt and pepper, to taste
- Optional: ¼ tsp lemon zest or pinch of nutmeg
For the Crust:
- 1 9-inch round pie crust (homemade or store-bought)
- 1 egg + 1 Tbsp water (for egg wash)
👩🍳 Instructions
Prepare the Filling:
- In a skillet, sauté sliced leeks in butter over medium heat for 8–10 minutes until soft and lightly golden. Season with salt, pepper, and thyme. Let cool.
- In a bowl, whisk eggs and stir in cheese. Fold in the cooled leek mixture. Add optional zest or nutmeg if using.
Assemble the Pie:
- Preheat oven to 375°F (190°C). Roll out pie dough on a parchment-lined sheet pan.
- Spoon filling into the center, leaving a 2-inch border. Fold edges gently over the filling, pleating as needed.
- Brush crust with egg wash.
Bake:
- Bake for 40–50 minutes until golden brown and set in the center. Cool slightly before slicing.
🌿 Tip: This is just as good warm, at room temp, or even straight from the fridge.
🍽 Serving & Pairing Ideas
- Serve with arugula or garden salad with lemon vinaigrette
- Add roasted carrots or summer tomatoes on the side
- Makes a lovely brunch or light dinner with herbal iced tea
- Pairs beautifully with white wine or sparkling water
🥡 Storage & Make-Ahead Tips
- Keeps well refrigerated for 3–4 days
- Reheat slices in toaster oven for crisp edges
- Can be frozen before baking — thaw and bake as usual
🌱 Final Thoughts & Invitation
This pie is proof that rustic and refined can go hand in hand. It’s a recipe rooted in the garden, wrapped in golden dough, and meant to be shared slowly, bite by bite.
If you make it, tag @southernsoilandsunshine — I’d love to see how yours turns out.
Looking for more cozy garden bakes? Try:
- Savory Herb and Zucchini Tart with Mustard Crust
- Spiced Carrot Fritters with Harissa Yogurt Dip
- Flavor-packed Grilled Flatbread with Garden Pesto & Cherry Tomatoes
