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Caramelised leek and potato galette
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30g essential unsalted butter
500g pack essential leeks, trimmed and finely sliced
4 garlic cloves, crushed
1 tbsp thyme leaves
50g walnuts, finely chopped
500g block puff pastry
plain flour, for dusting
300g king edward or other floury potatoes, unpeeled and thinly sliced
100g taleggio or ripe brie, roughly torn
110g bag babyleaf salad
1. Preheat the oven to 200˚C, gas mark 6. Heat half the butter in a wide frying pan and add the leeks. Cook over a medium-high heat until softened and browned in places – about 10-12 minutes. Stir in the garlic and cook for a few minutes more, before adding the thyme and walnuts. Season and set aside.
2. Roll the pastry out on a lightly floured work surface to a 30cm square. Transfer to a baking tray, prick all over with a fork then spread over the caramelised leeks, leaving a 2cm border. Top with the sliced potato then roughly fold in the pastry border.
3. Dot with the cheese and the remaining butter, and bake for 30-35 minutes, or until golden and the potatoes are tender; cover with foil after 30 minutes if it’s browning too much. Cool briefly and serve with the babyleaf salad.
This recipe first appeared in Waitrose & Partners Food, October 2018 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per serving (6) 2278kJ
This recipe was first published in September 2018.
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