Leek & Potato Galette
Total Time
1 hour and 20 minutes
Prep Time
0 seconds
Cook Time
1 hour and 20 minutes
Rating
0 out of 5 stars
(0)
Ingredients
6 servings
- 6.1 oz plain white flour
- 2.6 oz wholemeal flour
- 1 teaspoon fine sea salt
- 2 tablespoons olive oil
- 4.3 fl oz water
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Preparation
Step 1
Begin by making the pastry. Place both of the flours and salt in a large bowl; whisk with a fork to combine. Then add the olive oil and stir through, using your fingertips to evenly incorporate, if necessary. Pour in the ice cold water and mix, first with a fork and then with your hands. Shape into a round, wrap in cling film and refrigerate while you make the filling.
Step 2
Heat a large, heavy-bottomed frying pan over medium–high heat and add a drizzle of olive oil. Add the sliced leeks, potatoes, garlic and salt and pepper to the pan at the same time. Cover and cook for 18–20 minutes, removing the lid to stir occasionally until tender.
Step 3
For the béchamel sauce, place the oat milk into a medium saucepan. Add the onion, bay leaf and black peppercorns and bring to a gentle simmer. Then simmer gently for 1 minute before turning off the heat and then leave to infuse while you make the roux.
Step 4
Place the flour and olive oil in a medium saucepan over a medium heat and whisk constantly until the mixture thickens. Slowly strain in the hot infused milk, continuing to whisk until you have a smooth, glossy thickened sauce. Turn off the heat; add the nutritional yeast, Dijon mustard and salt. Set aside to cool.
Step 5
Remove the pastry from the fridge. Lightly dust a clean work surface with some plain flour and roll the ball of pastry into a 30cm / 12″ circle. Place onto a baking tray lined with parchment paper.
Step 6
Spread the cooled béchamel sauce onto the base of the pastry, leaving a 5cm / 2″ border. Top with the cooled leeks and potatoes. Then fold the border up, allowing it to slightly overlap the filling and pinching gently to ensure it remains in place.
Step 7
Chill in the fridge while you preheat the oven. To prepare in advance, you can make the galette up to this stage the day before.
Step 8
Preheat oven to 200°C / 180°C fan / 390°F. Place the galette into the centre of the oven and bake for 35–40 minutes until the crust has darkened. Remove and cool on a wire rack before serving.
Step 9
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