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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

  1. Step 1: Prepare dough. Can be made 1 day ahead. Keep chilled until ready to use.
  2. 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.
  3. Step 3: Mix goat cheese, cream, and garlic in a medium bowl to combine; season with salt and black pepper.
  4. 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.
  5. 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!