I think a galette is a great way to bring a simple, tasty meal to the table. It’s essentially a rustic pastry pizza and the choice of toppings is endless. I went for potatoes and leeks because that’s what I had in the fridge but you could get creative with all kinds of ingredients. Perfect, warm from the oven for a mid-week meal or cold the next day for a weekend picnic. Please note, you’ll need a large baking sheet lined with parchment and a large frying pan with a lid.
Prep
30 min
Cook
50 min
Serves
4
Difficulty
Medium
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Ingredients
plain flour 300 g
butter 265 g
mild cheddar cheese 125 g (grated)
milk 15 ml
baby potatoes 180 g (sliced)
leek 2 (sliced)
fresh thyme 10 g (chopped)
cream cheese 150 g
egg 1 (beaten)
mixed leaf salad 1
Method
Make the cheddar pastry
Finely grate the cheddar cheese.
Add the flour, 250g butter and 50g cheddar to a bowl and rub the butter and cheddar into the flour, between your fingers until they resemble breadcrumbs.
Add a splash of cold milk and use your hand (shaped like a claw) to stir the mixture around, until a dough forms. You may need a bit more milk to bring it together. The sides of your bowl should be clean. (add less milk than you think you need to start - you can always add more if needed)
Form the dough into a flat oval shape, wrap in cling film and leave to rest in the fridge for 30 minutes.
Make the filling
While the dough is resting, thickly slice the baby potatoes. Slice the leeks. Pick and finely chop the fresh thyme.
Heat a dash of oil and the remaining butter in a frying pan over a medium heat. Add the potatoes, stir well, add the thyme and season with salt and pepper. Sauté for 5 mins, stirring regularly.
Turn the heat down to a low, place the lid on top and allow the potatoes to sweat for 5 minutes.
Add the leeks and sauté for 7 minutes.
Take the pan off the heat, allow to cool for a minute and then stir in the cream cheese and the remaining cheddar. Set aside.
Preheat the oven & roll out the pastry
Preheat the oven to 200°C/180°C fan.
Beat the egg.
Sprinkle some flour onto your work surface and roll out the pastry to a large rectangle, it doesn’t need to be perfect.
Carefully transfer the pastry onto a baking sheet, it needs to be slightly larger than the baking sheet.
Spread out the leek and potato filling in the middle of the pastry sheet, leave a 1- 2 cm pastry border around the edge.
Carefully fold over the edge in sections, overlapping each section as you go round the galette. Brush with egg wash and sprinkle with seeds (optional) or more grated cheese(optional).
Bake for 30 minutes until darkly golden brown. Cool for 5 minutes.
Plate up
Plate up the Leek and Potato Galette with the mixed leaf salad. Enjoy!
