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Recipe Detail Page
Leek and Potato Galettes with Chive Oil
Summer 2016
A yeast dough, enhanced with fresh rosemary, pairs nicely with the leek and potato filling. Do not fear the idea of yeast—the tender dough is easily made by hand with very little kneading. Boil, roast or grill potatoes—they can be prepared a day ahead—and use leeks, green part and all, sautéed just until tender. The galettes can be assembled up to six hours in advance and refrigerated. Just be sure to bring them to room temperature—for about one hour—before baking.
Serves 10
CHIVE OIL
Ice cubes (for a medium-size bowl)
1 small bunch chives, about 1½ oz (45 g)
1 cup (250 mL) olive oil
Salt and pepper
FILLING
1 tbsp (15 mL) unsalted butter
2 large leeks, washed, trimmed, cut in half lengthwise and sliced crosswise into ¼ inch (5 mm) slices
4 tbsp (60 mL) water, divided
Salt and pepper
1 cup (250 mL) ricotta cheese
2 tsp (10 mL) finely chopped chives
2 tsp (10 mL) finely chopped dill
¼ tsp (1 mL) kosher salt
10 to 12 small fingerling potatoes, cooked until tender, then sliced Galette Dough (recipe follows)
Chives, dill and Maldon salt for garnish
1 For the chive oil, fill a medium-size bowl with ice cubes and water. Blanch the chives in boiling water for 30 seconds. Drain and immediately put the chives in the bowl of ice water. Drain, then wrap well in paper towel, gently squeezing out excess water. Put the chives, olive oil, a pinch of salt and pepper in a blender and blend for 2 minutes. Allow the oil to sit at room temperature for 1 hour, then strain through a fine sieve, discarding the solids. (The oil can be made ahead, covered and refrigerated for up to 5 days. Bring to room temperature before using.)
2 For the filling, melt the butter in a wide skillet over medium heat, add the leeks, and cook 2 to 3 minutes, stirring frequently. Add 2 tbsp(30 mL) water and continue cooking over low heat just until tender. If the leeks begin to stick to the pan before they are tender, add 1 or 2 tbsp (15 or 30 mL) more water as necessary. Season with salt and pepper and cool completely.
3 To assemble the galettes, place one oven rack in the lowest position and another rack in the upper position. Preheat the oven to 450°F (230°C).
4 Line 2 baking sheets with parchment paper. Combine the ricotta cheese, chives, dill and salt and set aside.
5 Divide the galette dough into 10 pieces, about 2 oz (60 g) each. On a lightly floured surface, roll a portion of dough to a 5-inch (12‑cm) circle and transfer to the baking sheet. Spoon about 1½ tbsp (17 mL) of the ricotta mixture in the centre. Top with about 3 tbsp (45 mL) of leeks, followed by some potato slices. Fold the outer edges of the dough inward, crimping the dough as necessary. Repeat with remaining dough and filling, using the second baking sheet as necessary. Place 1 sheet of galettes immediately on the bottom rack and bake for 6 minutes. Transfer to the upper rack and bake another 6 minutes or until the edges of the pastry are golden. Repeat with the second sheet of galettes. Just before serving, drizzle with chive oil and garnish with fresh chives, dill and a small sprinkling of Maldon salt.
Serves 10
GALETTE DOUGH
This tender dough goes together quickly and results in a light bread-like crust.
½ cup (125 mL) lukewarm water
1 pkg (8 g) instant yeast
1⅔ cups (400 mL) all-purpose flour
½ cup (125 mL) whole-wheat pastry flour
1 tsp (5 mL) kosher salt
2 tsp (10 mL) finely chopped rosemary
½ cup (125 mL) cold, unsalted butter, cut into ¼ inch (5 mm) pieces
1 egg
1 Combine the water and yeast. Set aside for 5 minutes to dissolve.
2 Mix the flours, salt and chopped rosemary in a large bowl. Add the butter pieces and toss to coat with the flour. With your fingertips or a pastry blender, work the butter into the flour until the mixture resembles coarse meal. The pieces of butter will be almost invisible.
3 Make a well in the centre of this mixture and pour in the dissolved yeast and the beaten egg. Stir with a wooden spoon, just until the dough comes together. Cover the bowl with plastic wrap and let it sit for 10 minutes. Turn the dough out onto a lightly floured work surface and knead gently for about 15 seconds, adding just enough flour to keep the dough from sticking. Flour the dough lightly and place in a medium bowl. Cover the bowl with plastic wrap and set aside until doubled in bulk, about 1 hour. The dough should be rolled and filled right away. Once assembled, the galettes can be baked immediately or refrigerated, unbaked, for up to six hours. Bring them to room temperature for about an hour before baking.
Makes ten 4-inch (10-cm) galettes
