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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Kanwal Zaheer
k_z@gmail.comThis galette was a bit too salty for my taste. I think I'll use less salt next time.
Okoye Kelvin
okoye-k88@aol.comI can't wait to make this galette again. It's definitely going to be a new favorite recipe.
Joey Jurkovich
j_j@aol.comThis galette is a perfect comfort food. It's warm, cheesy, and delicious.
Natalia Tabares
natalia@yahoo.comI'm not a vegetarian, but I love this galette. It's so flavorful and satisfying.
fairiq
fairiq91@yahoo.comThis galette is a great way to showcase seasonal produce. I used fresh potatoes and leeks from my local farmers market.
Sagarmatha Mobile
m70@yahoo.comI've never made a galette before, but this recipe made it so easy. I'm definitely going to try making other galettes in the future.
Laura Elizabeth
elizabeth-l@hotmail.comThis galette is a great make-ahead meal. I often make it on the weekend and then reheat it during the week for lunch or dinner.
Hany Hanan
hanan-hany23@yahoo.comI made this galette gluten-free by using a gluten-free flour blend. It turned out just as good as the regular version.
Mikayla Smith
smith94@yahoo.comI added some crumbled bacon to the galette filling for an extra savory flavor. It was delicious!
Kellie Harrison
k@hotmail.comI'm not a big fan of watercress, so I substituted arugula instead. The galette still turned out great!
Chrisetta Allen
ac@gmail.comI love that this recipe uses simple, everyday ingredients. It's a great way to use up leftover potatoes and leeks.
Riley King
riley_king44@yahoo.comThis recipe is a keeper! I've made it several times now and it's always a hit.
Sm Rasel
sm_rasel98@gmail.comI made this galette for a brunch party and it was a huge success. Everyone raved about how delicious it was.
Sargam Lama333
s-l@gmail.comThis galette was a hit with my family. Even my picky kids loved it! The recipe was easy to follow and the galette turned out beautifully.
Laura Chenoa Brooks
l-b@yahoo.comI was a bit skeptical about this recipe at first, but I'm so glad I tried it. The galette was easy to make and turned out absolutely delicious. The watercress added a nice peppery touch that really complemented the potato and leek.
Fgifyu Gdkffiyfuo
g.fgifyu77@yahoo.comThis potato and leek galette turned out amazing! The combination of flavors from the potato, leek, and watercress was perfect, and the galette crust was flaky and golden brown. I'll definitely be making this again!