Best 3 Leek And Potato Galette Recipes

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In the realm of culinary delights, few dishes capture the essence of rustic charm and comforting flavors quite like a leek and potato galette. Originating from the heart of French cuisine, this savory pastry is a symphony of flavors and textures, featuring tender leeks, creamy potatoes, and a golden, flaky crust. Whether you're seeking a hearty main course or a delectable side dish, this versatile recipe has something to offer every palate. Embark on a culinary journey with us as we explore the secrets behind creating an extraordinary leek and potato galette, promising an unforgettable dining experience that will transport you to the countryside charm of France.

Check out the recipes below so you can choose the best recipe for yourself!

LEEK AND POTATO GALETTE WITH PISTACHIO CRUST



Leek and Potato Galette With Pistachio Crust image

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

Dough:
1/2 cup raw pistachios
2 1/2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon sugar
1 cup (2 sticks) chilled unsalted butter, cut into pieces
Filling and assembly:
1 tablespoon olive oil, plus more for drizzling
1 large leek, white and pale-green parts only, halved lengthwise, thinly sliced
4 ounces fresh goat cheese
5 tablespoons heavy cream
2 garlic cloves, finely chopped
Kosher salt, freshly ground pepper
All-purpose flour (for surface)
4 tablespoons coarsely chopped dill, divided, plus sprigs for serving
2 large Yukon Gold potatoes, thinly sliced
1 large egg, beaten to blend
Crushed pink peppercorns (for serving; optional)

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



Leek and Potato Galette image

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

6 tablespoons butter, melted
3 pounds (5 to 6 medium) baking potatoes, peeled
Coarse salt and ground pepper
1 leek, white and light-green parts, thinly sliced crosswise, well washed
6 ounces Gruyere cheese, coarsely grated (about 1 1/2 cups)

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



Potato and Leek Galette with Watercress image

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

1 large russet potato, peeled and grated (1 1/2 cups)
1 small leek, white and pale-green parts only, thinly sliced crosswise and rinsed well
3 tablespoons all-purpose flour
1 pinch of freshly grated nutmeg
Coarse salt and freshly ground pepper
Extra-virgin olive oil
1 cup watercress, trimmed
1/2 teaspoon fresh lemon juice

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:

  • To ensure even cooking, use a heavy-bottomed skillet or griddle.
  • For a crispy crust, use cold butter and grated cheese.
  • If the galette is browning too quickly, reduce the heat and cover the skillet.
  • To prevent the galette from becoming soggy, use a slotted spoon to drain the leeks after cooking.
  • For a vegetarian version, omit the bacon.
  • Serve the galette warm or at room temperature.
  • Garnish with fresh herbs, such as chives, parsley, or thyme.

Conclusion:

This leek and potato galette is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. It's easy to make and can be tailored to your own taste. With its crispy crust, creamy filling, and savory flavor, this galette is sure to be a hit with your family and friends.

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