Rustic Garden Pie with Leeks, Cheese & Thyme
A rustic galette filled with sweet sautéed leeks, soft cheese, and fresh thyme, folded in golden pastry and baked until set. No pie pan, no fussy crimping — cozy, forgiving, and delicious warm or cold.
Prep Time 20 minutes mins
Cook Time 50 minutes mins
Course Main Course
Cuisine French
For the Filling
- 2 large leeks trimmed and thinly sliced (white and light green parts only)
- 1 Tbsp butter or olive oil
- 2 eggs
- 1/2 cup soft cheese feta, ricotta, or goat cheese work well
- 1 tsp fresh thyme leaves
- Salt and pepper to taste
- Optional: 1/4 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
Prepare the Filling
In a skillet, sauté the sliced leeks in butter over medium heat 8-10 minutes, until soft and lightly golden. Season with salt, pepper, and thyme. Let cool.
In a bowl, whisk the eggs and stir in the cheese. Fold in the cooled leek mixture. Add optional zest or nutmeg if using.
Assemble the Pie
Preheat the oven to 375°F. Roll out the pie dough on a parchment-lined sheet pan.
Spoon the filling into the center, leaving a 2-inch border. Fold the edges gently over the filling, pleating as needed.
Brush the crust with egg wash.