Best 3 Leek And Potato Galette Recipes
Indulge in a culinary journey with our delectable leek and potato galette, a savory masterpiece that harmonizes the rustic charm of a French countryside with the comforting warmth of home cooking. This versatile dish showcases the perfect balance of flavors and textures, featuring tender leeks, creamy potatoes, and a crispy, golden crust that shatters with every bite. Embark on a culinary adventure as we guide you through three irresistible variations of this classic recipe: a vegetarian delight, a bacon-infused indulgence, and a cheesy extravaganza. Prepare to tantalize your taste buds with this symphony of flavors, perfect for a cozy brunch, a hearty lunch, or an elegant dinner.
Check out the recipes below so you can choose the best recipe for yourself!
LEEK AND POTATO GALETTE WITH PISTACHIO CRUST
Adding ground pistachios creates a substantial dough that complements the leeks for these galettes.
Provided by Shelly Westerhausen
Categories Bon Appétit Vegetarian Tart Pastry Leek Dinner Pistachio Goat Cheese Potato Honey Bake
Yield Makes 4 (6-inch) galettes
Number Of Ingredients 18
Steps:
- 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 1/2 cup ice water and process until dough comes together. Transfer dough to a work surface; form into a ball, then flatten into a disk. Wrap in plastic and chill at least 30 minutes.
- Filling and assembly:
- Preheat oven to 400ºF. 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.
- Mix goat cheese, cream, and garlic in a medium bowl to combine; season with salt and black pepper.
- Divide dough into 4 pieces. Roll out 1 piece of dough on a lightly floured surface to an 8" round; transfer to a parchment-lined baking sheet. Using an offset spatula, spread one-quarter of goat cheese mixture over dough, leaving a 1" border. Scatter 1 Tbsp. dill evenly over, then top with a thin layer of potato slices. Drizzle with oil; season with salt. Scatter one-quarter of leeks over potatoes. Fold edges of dough over filling, tucking and overlapping slightly as needed. Repeat with remaining dough, goat cheese mixture, chopped dill, potatoes, and leeks and more oil and salt to make 3 more galettes. Brush top of dough with egg.
- Bake galettes until crusts are golden brown and potatoes are soft, 30-40 minutes. Drizzle with honey and top with dill sprigs. Sprinkle with pink peppercorns, if using; season with salt and black pepper.
- Do Ahead
- Dough can be made 1 day ahead. Keep chilled.
LEEK AND POTATO GALETTE
This crustless potato-and-cheese pie is packed with Gruyere, a potent Swiss cheese.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h50m
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees, with rack set in top third. Line bottom of a 9-inch cake pan with a round of parchment paper. Place melted butter in a large bowl. Using a mandoline or cutting by hand, slice the potatoes 1/8 inch thick; add to bowl with butter. Season with salt and pepper, and toss to coat. In prepared pan, arrange some of the potatoes around edge of pan, overlapping the slices.
- Fill center of pan with more overlapping slices. Sprinkle with half the leek and half the cheese; season with salt and pepper. Repeat with another layer of potatoes and remaining leek and cheese; season with salt and pepper. Top with remaining potatoes. Using a spatula, press galette down firmly.
- Bake until potatoes are tender, 70 to 80 minutes, pressing down firmly twice with a spatula during cooking. Run knife around edge of pan. Carefully invert galette onto a plate, remove parchment, and reinvert onto serving plate. Cut into wedges, and serve.
Nutrition Facts : Calories 304 g, Fat 16 g, Fiber 2 g, Protein 10 g
POTATO AND LEEK GALETTE WITH WATERCRESS
Despite its refined appearance, this crisp galette is a lot like a big potato pancake -- and just as irresistible. It gets its oniony depth from the leek.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 20m
Number Of Ingredients 8
Steps:
- Place potato in a bowl of cold water, and let soak for 10 minutes. Drain well in a salad spinner or squeeze in a clean kitchen towel to remove excess water. Combine potato, leek, flour, nutmeg, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
- Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Scatter potato mixture in skillet, and press lightly with a spatula to make sure it holds together. Cook until underside is golden, about 6 minutes. Flip. Raise heat to medium-high. Cook until underside is golden, 4 to 5 minutes.
- Turn out galette. Toss watercress with lemon juice and 1 1/2teaspoons oil, and place on top of galette. Slice into 8 wedges.
Tips:
- Use high-quality ingredients. Fresh, flavorful leeks and potatoes will make a big difference in the final dish.
- Don't overcook the leeks. They should be softened but still have a bit of a bite to them.
- Use a well-seasoned cast iron skillet. This will help the galette cook evenly and develop a nice crust.
- Be patient when flipping the galette. It can be tricky, but it's important to do it carefully so that the galette doesn't break.
- Serve the galette warm with your favorite toppings. Some suggestions include crème fraîche, sour cream, or a simple green salad.
Conclusion:
This leek and potato galette is a delicious and easy-to-make meal that is perfect for any occasion. It's hearty and flavorful, and it can be served as a main course or a side dish. With its simple ingredients and rustic charm, this galette is sure to be a hit with everyone who tries it.
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