Leek and Potato Galette Gather Journal

Leek + Potato Galette with Hazelnut Crust Earthy Feast

Preheat oven to 400°F. Heat 1 tablespoon of olive oil in a saucepan over moderate heat. Add the leeks, garlic, and a pinch of salt and turn the heat to low. Cook, stirring frequently, for about 10 minutes until the leeks are soft but not too browned. Stir in lemon juice, a crack of pepper, and a grate of nutmeg. Set aside.

Leek & Potato Galette The Greek Foodie

When ready to assemble, preheat oven to 400 degrees. In a medium skillet, heat olive oil over medium heat. Add pancetta and cook for 5-6 minutes. Remove pancetta from skillet with a slotted spoon but leave excess fat to remain in pan. Add leeks, cut side down, and cook for 5-7 minutes, until they become slightly golden.

Leek and Potato Galette Recipe & Video Martha Stewart

Place the drained cashews, garlic, coconut milk, and sea salt in a high-speed blender and blend until smooth and creamy, about 3 minutes. Next, heat olive oil in a small skillet over medium heat, and add the leeks. Cook, stirring frequently, until the leeks have softened, 3 to 5 minutes. Remove from heat and set aside.

Leek and Potato Galette Gather Journal

Preheat oven to 400°. Line 2 baking sheets with parchment paper and set aside. Heat 1 tablespoon olive 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, garlic, salt and pepper in a medium bowl to combine.

Leek & Potato Galette The Greek Foodie

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.

Rosemary, Red Potato & Leek Galette CANNING AND COOKING AT HOME

Spread leek mixture evenly over crust, leaving a 2-inch border. Top evenly with potatoes; sprinkle with goat cheese. Fold crust edges up and in over filling, overlapping edges as needed; if desired, crimp edges. Brush crust with egg. Bake in preheated oven until golden brown, 25 to 30 minutes. Remove from oven; cut into wedges.

Leek + Potato Galette with Hazelnut Crust Earthy Feast

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.

Farmhouse Foodie PotatoLeek Galette

Spread out about 3-4 potato slices onto the cheese mixture and finally scatter sautéed leek over potatoes. Fold edges of each dough close to the filling and overlapping slightly to create the rustic look of a galette. Repeat for the remaining dough. Brush each galettes edges with egg wash. Bake galettes until crusts are golden and crispy.

LEEK & POTATO GALETTE BLACK DOG COTTAGE

Instructions. 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.

Potato & Leek Galette Cook for Your Life

Form into a disk and chill for 30 minutes. Pre-heat oven to 400°F. Line baking sheet with parchment paper. Melt 2 Tablespoons butter in large skillet; add leek rounds and cook until soft, approximately 3-4 minutes. Transfer to plate. In a small bowl, combine goat cheese, garlic, heavy cream, salt, and pepper.

Leek + Potato Galette with Hazelnut Crust Earthy Feast

Cook leeks, cut sides down, until beginning to brown, about 5 minutes. Turn leeks over and add water, season with salt and pepper then gently simmer, covered, just until leeks are tender, about 15 minutes. Cool. 4. Preheat oven to 400°F. Drain potatoes and squeeze in handfuls, squeezing out water. Toss with remaining Tbsp oil and season with.

Leek & Potato Galette The Greek Foodie

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.

LEEK & POTATO GALETTE The Greek Foodie

In a bowl, whisk the Greek yogurt, lemon juice and ice water and add to the flour mixture. Continue pulsing until dough comes together into a ball. Using floured hands, form dough into a disk, wrap in plastic wrap and place in the fridge for 30 minutes. Over medium heat, melt butter in a skillet and add leeks.

Leek + Potato Galette with Hazelnut Crust Earthy Feast

Step 2: Fold the 2 inch edges over the filling to create a crust or pocket. Brush the pie dough with milk and sprinkle the entire galette with pepper. Step 3: Place in the bottom half of the oven and bake for approx. 35-40 minutes, or until golden brown. Let cool on a cooling rack for 10 minutes before serving.

This galette recipe pairs very classic French flavorssweet onions

Potato & Leek galette in Puff Pastry with Balsamic Glaze How to make a potato and leek galette. Preheat the oven to 350 °F, 180 °C. Cut the dark green parts of the leeks off and discard. Slice the white and yellow parts of the leeks into half moons or rounds and place them in a bowl of cold water.

Leek and Potato Galette with Pistachio Crust Recipe Bon Appetit

Directions . Preheat oven to 400 degrees F. In a sauté pan, heat 1 tablespoon of olive oil on medium. To the pan, add the leeks, garlic, and a pinch of salt.