Potato Leek Galette

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What’s a reasonable way to have pie for dinner? A savory galette, naturally. Recently, I made one featuring leeks and Yukon golds. The beauty of the galette is that it really doesn’t have to be much of a beauty. The scraggly, folded edges give it somewhat of a rustic charm. A galette comes together pretty quickly and bakes for less than an hour. I was very tempted to use a store-bought pie dough, but it didn’t seem reasonable since I had all the ingredients for dough on hand. Galettes work well in a lot of places: a small wedge could be an appetizer or side dish with salad, roast chicken, or scrambled eggs. The versatility of a galette really lends itself to a lot of dishes. We had ours with a glass of White Burgundy.

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Potato Leek Galette 

Pie Crust 

1 1/4 c. Flour
1/2 tsp. Salt
1/2 c. Butter
2-3 tbl. Water

Filling 

2 Leeks
2 Large or 4-6 Small Yukon Gold Potatoes
Thyme
3 tbl. Butter
1 tbl. Grated Parmigiano Reggiano
Salt & Pepper
1 beaten egg
Assemble the pie dough by mixing the dry ingredients, cutting in the butter, and bringing together with water.  Form the dough into a disk, wrap in plastic, and chill for at least an hour.  Preheat the oven to 400F.  For the filling, thinly slice the leeks and add to a pan with butter, thyme, salt, and pepper.  Cook until leeks soften.  Thinly slice potatoes (either using a mandolin, a knife, or a vegetable peeler).  Toss the potatoes with the cooked leeks.  Add the grated Parmigiano Reggiano.  Roll out the dough into a large circle.  I can’t emphasize enough that it doesn’t have to be perfect.  Add the filling to the center and fold up the dough around it.  Brush the pie dough with the beaten egg.  Bake for 45-55 minutes until crust is golden brown.

 

 

 

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