Pie for Dinner: Leek & Potato Galette with Fresh Herbs
Who says you can’t have pie for dinner? One thing we’ve learned from over 40 years of culinary education: pie is never not a good idea — especially as a main course. The galette we serve to guests at our special events is essentially that: pie crust with a savory filling that works perfectly for a main course dish.
Special Events Chef Philipp Hering fills us in on why: “I love making galettes because they combine the fundamentals of both the savory and the pastry kitchen — from the buttery, flaky pie crust to the salty, flavorful filling. Because it’s winter, I developed a hearty, satisfying recipe with potatoes, leeks and parmesan cheese. This recipe, however, can be repurposed for any season, with your choice of seasonal filling.â€
Leek and Potato Galette with Fresh Herbs
Makes about 3-4 servings
For the dough
Ingredients:
- 1 cup all-purpose flour
- ½ cup cornmeal
- ¼ teaspoon salt
- ½ cup grated Parmesan cheese
- 10 teaspoons cold butter, cut into ½ inch cubes
- 6 tablespoons ice water
Preparation:
- Using a Kitchen Aid stand mixer fitted with a paddle attachment, mix together the flour, cornmeal, salt and Parmesan cheese until completely combined.
- Add the butter and mix until you get a crumbly texture with pea-sized pieces of butter. Continue mixing and slowly add the water.
- Once you have a cohesive mixture, form the dough into a ball with your hands.
- Form a disk, and wrap with plastic wrap. Chill for at least 30 minutes before using.
For the filling
Ingredients:
- 3 potatoes, peeled, medium dice
- 1 red onion, medium dice
- 2 leeks, cleaned, medium slices
- 2 tablespoons butter
- Salt and pepper to taste
Preparation:
- Place the potatoes in a medium-sized saucepan and cover with about an inch of water. Bring to a boil and strain. Set aside.
- Heat a large sauté pan over medium heat and melt the butter. Sauté the onions, leeks and potato until tender, about 10 minutes.
- Add salt and pepper to taste. Strain excess liquid and let cool.
Assembly
Ingredients:
- 1 egg, whisked
- 1 cup fresh herbs (such as parsley, dill, tarragon, thyme or rosemary)
Preparation:
- Preheat oven to 375° F.
- Roll out the dough using a rolling pin to about ¼-inch thick disk. Rotate the dough with every pass of the rolling pin to ensure an even circular form and prevent sticking.
- Place the dough onto a sheet tray lined with parchment paper.
- Place a large spoonful of the filling in the middle of the disk and spread it out to form a circle, leaving 1½-inch of dough at the edge. Fold the edge in towards the filling, leaving the middle exposed.
- Brush the crust with the prepared egg wash and place in the oven for 20 minutes.
- Garnish with fresh herbs.
Learn more about hosting your next event at 91ÃÛÌÒß¹.
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