Potato and Leek Galette Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">125g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1 tsp fresh thyme leaves</li><li class="ingredients-single-item">3-4 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">500g waxy potatoes (such as Charlotte or Yukon Gold), thinly sliced</li><li class="ingredients-single-item">2 large leeks (about 300g), white and light green parts only, thinly sliced</li><li class="ingredients-single-item">2 tbsp olive oil, plus extra for brushing</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">1 tbsp fresh thyme leaves, plus extra for garnish</li><li class="ingredients-single-item">100g Gruyère cheese, grated (or mature cheddar)</li><li class="ingredients-single-item">Salt and freshly ground black pepper</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">Flaky sea salt, for sprinkling</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Mandoline slicer (for thin potato slices)</li><li class="equipment-single-item">Rolling pin</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. In a food processor (or by hand using your fingertips), combine the flour, salt, and thyme leaves. Add the cold cubed butter and pulse until the mixture resembles coarse breadcrumbs. The cold butter creates pockets of steam during baking, resulting in a flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice-cold water, 1 tablespoon at a time, pulsing between additions, until the dough just begins to come together. It should hold together when pressed between your fingers but shouldn't be sticky. Form the dough into a disc, wrap in cling film, and refrigerate for at least 30 minutes to relax the gluten and firm up the butter.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough chills, prepare your filling. Wash the leeks thoroughly to remove any grit, then slice thinly. Heat 1 tablespoon of olive oil in a large skillet over medium heat and add the leeks with a pinch of salt. Cook gently for 10-12 minutes until soft and sweet but not browned. Add the minced garlic and cook for another minute until fragrant. Transfer to a plate to cool.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper. Scrub the potatoes clean (no need to peel if they're fresh and thin-skinned) and slice them very thinly (2-3mm) using a mandoline or sharp knife. Place in a bowl, drizzle with the remaining tablespoon of olive oil, and season with salt, pepper, and the tablespoon of fresh thyme leaves. Toss gently to coat.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>On a lightly floured surface, roll out the chilled pastry dough into a rough circle approximately 35cm (14 inches) in diameter and about 3-4mm thick. Don't worry about perfect edges—the rustic look is part of a galette's charm! Transfer the dough to your prepared baking sheet.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Sprinkle half of the grated cheese in a circle on the dough, leaving a 5cm (2-inch) border all around. Spread the cooled leek mixture over the cheese, then arrange the potato slices in overlapping concentric circles on top, starting from the outside and working inward. This arrangement not only looks beautiful but ensures even cooking. Scatter the remaining cheese over the potatoes.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Gently fold the pastry border up and over the edges of the filling, pleating as you go to create a rustic edge. Brush the pastry edge with beaten egg wash and drizzle a little olive oil over the exposed filling. Sprinkle the crust with flaky sea salt.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 40-45 minutes, or until the crust is deeply golden and the potatoes are tender when pierced with a knife. If the crust is browning too quickly, loosely cover the edges with foil. The bottom of the galette should be well-browned and crisp—this prevents a soggy bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the galette to cool for 10 minutes before serving to let the filling set slightly. This makes it easier to slice cleanly. Garnish with additional fresh thyme leaves and a drizzle of olive oil if desired. Serve warm or at room temperature, either as a main dish with a simple green salad or as a sophisticated side.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the best texture contrast, consume on the day of baking when the crust is at its crispest. However, leftovers can be refrigerated and reheated in a 180°C (350°F) oven for 10-15 minutes to re-crisp the pastry.</li></ol>