Goat Cheese and Leek Galette

• 1/3 cup dry white wine
• 1 tablespoon butter
• 2 cups sliced leeks (white and pale green parts only)
• 2 tablespoons chopped fresh marjoram or 1 1/2 teaspoons dried
• 1 egg, beaten to blend
• 1 10-ounce tube refrigerated pizza crust dough
• 4 ounces soft fresh goat cheese (such as Montrachet), crumbled

1. Position rack in top third of oven; preheat to 450F.
2. Heat wine and butter in heavy medium skillet over medium-low heat until butter melts.
3. Add leeks.
4. Cover; cook until leeks are crisp-tender, about 4 minutes.
5. Remove from heat.
6. Mix in marjoram.
7. Reserve 2 teaspoons egg; stir remaining egg into leek mixture.
8. Meanwhile, unroll pizza dough on lightly floured baking sheet.
9. Stretch or pull dough to 13 x 10-inch rectangle.
10. Spread leek mixture over dough, leaving 1-inch border on all sides.
11. Sprinkle cheese and pepper over filling.
12. Fold 1-inch border in over filling.
13. Brush folded edge with reserved 2 teaspoons egg.
14. Bake galette until crust is golden brown, about 14 minutes.
15. Cut galette into 4 pieces and serve warm.

white wine, butter, leeks, fresh marjoram, egg, goat cheese

Taken from www.epicurious.com/recipes/food/views/goat-cheese-and-leek-galette-101658 (may not work)