Leek and Potato Galette Gather Journal

Leek + Potato Galette with Hazelnut Crust Earthy Feast

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 with Pistachio Crust Recipe Bon Appetit

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.

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 with Hazelnut Crust Earthy Feast

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 and Potato Galette Recipe & Video Martha Stewart

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.

Leek and Potato Galette with Pistachio Crust Recipe Potato galette

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 and potato galette with pistachio crust. A thing we’d very much

Step 2. For the filling, melt the butter and 2tbsp oil in a large saucepan over a medium heat. Add the leeks and thyme leaves, and season well with salt and pepper. Cook, stirring, for at least 20 minutes until very soft and sweet. Remove from the heat and set aside.

Mom, What's For Dinner? Leek and Potato Galette (gluten free)

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 and Potato Galette Gather Journal

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.

Potato, Leek, and Rosemary Galette with Pistachio Crust Fork in the

Melt 1 tablespoon of the butter in an 8-10-inch cast iron skillet or heavy ovenproof skillet over medium heat. Add the leeks and cook until wilted and golden, stirring frequently. Remove the leeks from the pan and set aside. Wipe out the pan. Whisk the eggs, creme fraiche, garlic and 1 teaspoon salt in a bowl.

Vegetarian hazelnut crusted potato and Leek galette

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.

This galette recipe pairs very classic French flavorssweet onions

As temperatures drop, make this rustic leek & potato galette, enriched with an irresistible 'cheesy' layer of béchamel sauce. Serve with a side of fresh greens and enjoy for lunch or dinner; consider it your go-to dish when entertaining.

Thermomix recipe Leek and Potato Galette with Pistachio…

Step 1. 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.

Leek & Potato Galette The Greek Foodie

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 + Potato Galette with Hazelnut Crust Earthy Feast

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 and Potato Galette Naturally Sassy

Stir in the heated milk and continue stirring until thickened and mixture coats the back of a spoon, about 2-3 minutes. When ready, taste for seasoning and set aside. Preheat oven to 400 degrees Fahrenheit. Once dough is chilled, roll out on a lightly floured surface to a 10- 12 inch circle or make 2 smaller tarts.