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Blue Cheese, Tomato & Leek Breakfast Galette
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2 tablespoons butter
2 large leeks (white and about 1 inch green top), thinly sliced and thoroughly rinsed (about 1 1⁄2 cups)
11⁄2 teaspoons chopped fresh sage or 1⁄2 teaspoon dried leaves (not ground)
1⁄4 teaspoon freshly ground black pepper
1 tablespoon all-purpose flour
1 refrigerated piecrust
1 cup crumbled blue cheese, divided (4 ounces)
5 or 6 large plum tomatoes, cut into 1⁄3-inch slices
4 eggs, lightly beaten, reserving 1 tablespoon

Heat oven to 425°F. In medium skillet heat butter over medium heat. Cook leeks for 5 minutes or until tender. Cool slightly. Stir in sage and pepper.

Sprinkle flour on baking sheet without sides. Place piecrust on top and roll to a 14-inch round.
Spread leek mixture over dough, leaving a 2-inch border. Sprinkle half the cheese over the top. Arrange tomatoes in two circles over the top; sprinkle with remaining cheese. Fold over edges of dough; pinch or pleat to make a border.

Brush the reserved 1 tablespoon beaten egg over outside of dough. Pour remaining beaten eggs over tomatoes and cheese. Bake 10 minutes. Reduce temperature to 375°F and bake 15 minutes longer or until eggs are cooked and dough is golden brown. Makes 6 servings.
(Recipe from Iowa Egg Council)

*See more recipes in our eggs & cheese collection



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