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Leek, Potato and Goat Cheese Galette

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While leek and potatoes are a classic pairing for soup, they also work brilliantly together in a galette. Tangy and creamy goat cheese takes this galette to a new level of yumminess.

The dough for this galette comes together in about one minute in the food processor. It’s a very versatile recipe that can be used for both sweet and savoury galettes. I like to make the dough ahead of time, roll it out and freeze it. That way, I can make a galette any time I have a craving.

There are 2 unusual ingredients in the dough. The first is a bit of sour cream. Sour cream helps the texture of the dough stay tender and adds to the flakiness. It also adds a nice tang to the flavour. The second unusual ingredient oil cornmeal. It contributes a subtle crunch to the dough and makes this dough a dream to roll out.

Watch this galette come together:

Tips for success:

  • Don’t over mix the dough. Stop the food processor just before the dough rolls into a ball.
  • Make sure your butter is very cold and the water is ice cold.
  • The potatoes need to be sliced thinly and par cooked in the microwave for about 4 minutes before layering onto the galette. Raw potatoes will not cook thoroughly in the galette.
  • Bake in lower third of the oven. You want the bottom crust to get nice and brown. Cover top of galette with a bit of foil after 30-35 minutes of baking if the top is getting too brown.
  • Add a it more gruyere and goat cheese to the top of the galette for the last 5 minutes of baking time.
  • Garnish with fresh dill for an extra pop of colour and flavour.
  • This can be served hot, warm or even at room temperature. Leftovers the next day can be heated up in a 350°F oven for 5 minutes.

Here are a few more galette ideas for inspiration. Tomato Gruyere Galette, Winter Squash and Kale Rye Galette, Ombre Apple-Honey Galette, Ombre Tomato Galette with Everything Seasoning, Pluot and Thyme Galette, Apple Galette with Pecan Cheddar Crust, Plum and Cherry Galette with Pistachio Crust, Heirloom Tomato Galette and a Family Reunion, Spring Leek Galette, Wild Mushroom and Leek Galette, and Asparagus Ricotta Galette

Click here to print recipe for Leek, Potato and Goat Cheese Galette.

Tomato Gruyere Galette

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The war on summer needs to stop. I’m looking at you pumpkin spice lovers. Stop flooding my Instagram feed with #PSL. You know, fall does not officially start until September 22. I don’t understand why some people feel the need to rush headlong into fall.

Early September is the time to be gorging on tomatoes and corn.

I refuse to be rushed into the new season. I’m one of those people that continue going sockless well into November. I have been known to slip into my winter boots, barefoot. To be fair, they are fur lined (well fake fur). To be honest, I have trouble with transitions. I always have. So I am here today to prolong your summer as long as possible with a glorious tomato galette. A galette, for the uninitiated, is French for lazy-ass tart 😉. It is essentially a free-form pie. No tart or pie pan needed.

The problem with many pie or tart doughs is toughness. When flour and water are mixed together, water molecules hydrate the gluten-forming proteins in the flour and too much gluten formation can lead to a tough crust. But, when we add fat into the mix, the flour protein molecules become coated with that fat. They provide a barrier that keeps the water molecules away from the protein molecules. Sort of like when you apply frizz-fighting cream into your hair. It coats the hair strands and when dried, protects your hair from moisture in the air.

My galette dough boasts two types of fat, butter and sour cream, leading to a very tender and flaky AF crust. The dough for this galette is so simple to make. It comes together in the food processor in about less than 30 seconds. It is extremely versatile and can be used for both sweet and savoury galettes. The dough freezes beautifully. I usually make extra, roll it out and tuck it into the freezer for when I need a galette fix fast.

The dough is spread with a bit of Dijon mustard for tang and then covered with nutty Gruyere and sliced tomatoes. I found some gorgeous heirloom tomatoes at the supermarket, but any local tomato will be delicious. Finish with drizzle of honey, a sprinkle of thyme and a generous shower of salt. Add fresh basil after baking. Galettes need to a hot oven to brown up that bottom crust. It’s perfect hot, warm or even at room temperature.

Click here to print recipe for Tomato and Gruyere Galette.