This week, Root Radicaller and amazing friend Kathleen helped us out in a heroic manner by doing up this week’s Root Radical Recipe! Jane and I just moved house yesterday, so it was so nice to have help with this. Thanks Kathleen!

Kathleen made what looks like an amazing recipe, with some cool new tips and tricks.

Start with “your favourite pasty recipe. I used this to make one large galette but you can also make a rough puff pastry for that extra flaky goodness if you’re the ambitious sort.” Then Kathleen recommends following this recipe to make a Leek Oil, used to top the galette and as an addition to the dressing for the side salad!

Rustic Leek and Potato Galette

Ingredients

Your favourite pasty recipe
1 tablespoon olive oil* plus more for drizzling
1 large leek white and pale-green parts only, halved lengthwise, thinly sliced. Optional: reserve some leek rounds to use as described below.
Goat cheese feta cheese, or crumbled tofu. I used soft goat cheese. Use however much you want to cover the bottom of your galette!
Heavy cream – I used 1-2 tbsp.
2 garlic cloves finely chopped, or more to taste
Salt and pepper to taste
Fresh or dried Thyme Sage, or Rosemary to taste (I used about a tbsp)
2 large potatoes thinly sliced
1 egg beaten

Instructions

Step 1: Prepare dough. Can be made 1 day ahead. Keep chilled until ready to use.
Step 2: Preheat oven to 400º. Heat 1 Tbsp. oil in a small skillet over medium-low. Cook leek, stirring occasionally, until softened but without taking on any color, about 5 minutes. Transfer to a plate. You can mix herbs in now – I used thyme, but Sage, Rosemary, or Dill would be tasty. Optional: reserve some leek rounds for placing on top of galette.
Step 3: Mix goat cheese, cream, and garlic in a medium bowl to combine; season with salt and black pepper.
Step 4: Roll out dough on a lightly floured surface to an 8″ round; transfer to a parchment-lined baking sheet. Spread one-quarter of goat cheese mixture over dough, leaving a 1″ border. Lay out a thin layer of potato slices on top. Drizzle with oil; season with salt. Scatter leeks over potatoes. Fold edges of dough over filling, tucking and overlapping slightly as needed. Brush top of dough with egg to be fancy.
Step 5: Bake galette until crusts are golden brown and potatoes are soft, 30–40 minutes. Drizzle with leek oil, plain olive oil, and/or honey. Serve with side salad or enjoy on its own!

Week Twenty Two: GUEST POST! Rustic Leek and Potato Galette and Quick Chard Side Salad