The Musette: Leek and potato galette

I  love galettes. This is largely because I’m not great at rolling out pastry but it doesn’t matter with a galette. The more rustic it looks the better it tastes! These are quick and easy, deal for unexpected guests. You can make 4 individual galettes (my preference) or one big one.

Ingredients (serves 4)

Dough:

  • 60g (½ cup) raw pistachios
  • 340g (2½ cups) plain (all-purpose) flour
  • 1/2 tsp sea salt
  • 1 tsp sugar
  • 225g (2 sticks) chilled unsalted butter, cut into pieces

Filling:

  • 1 tbsp olive oil, plus more for drizzling
  • 1 large leek, white and pale-green parts only, halved lengthwise, thinly sliced
  • 115g (4 oz) fresh goat cheese
  • 5 tbsp double (heavy) cream
  • 2 confit garlic cloves, finely chopped
  • sea salt and freshly ground pepper, to taste
  • tbsp coarsely chopped dill, divided, plus sprigs for serving
  • 2 large waxy potatoes, thinly sliced
  • 1 large organic egg, beaten to blend
  • 1 tsp crushed pink peppercorns, for serving (optional)

Method

1. To make the dough, pulse pistachios in a food processor until coarsely ground. Add flour, salt and sugar and pulse to combine. Add butter and pulse just until a coarse meal forms. With motor running, gradually stream in 120ml (½ cup) iced water and process until dough comes together. Transfer dough to a work surface; form into a ball, then flatten into a disk. Wrap in cling film (plastic wrap) and chill for at least 30 minutes.

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2. Preheat oven to 200ºC/fan 180ºC/400ºF/gas mark 6. Heat 1 tbsp oil in a small frying pan (skillet) over medium-low heat. Cook sliced leek, stirring occasionally, until softened but without taking on any colour, about 5-10 minutes. Transfer to a plate.

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3. Mix goat cheese, cream and garlic in a medium bowl to combine; season with salt and black pepper.

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4. Divide the dough into 4 pieces. Roll out each piece of dough on a lightly floured surface to an approx. 20cm (8″) round; transfer to a greaseproof (parchment) lined baking tray. Using an offset spatula, spread one-quarter of goat cheese mixture over each piece of dough, leaving a 3cm (1″) border.

 

5. Scatter 1 tbsp dill evenly over each one, then top with a thin layer of potato slices. Drizzle with oil; season with salt. Now scatter one-quarter of leeks over potatoes. Fold edges of dough over filling, tucking and overlapping slightly as needed. Brush edge of each galette dough with beaten egg.

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6. Bake galettes until crusts are golden brown and potatoes are soft, 30–40 minutes. Drizzle with olive oil and top with dill sprigs. Sprinkle with pink peppercorns, if using; season with salt and black pepper.

31 Comments on “The Musette: Leek and potato galette

  1. Pingback: ReBlogging ‘The Musette: Leek and potato galette’ – Link Below | Relationship Insights by Yernasia Quorelios

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