Potato, leek and thyme galette

Potato, leek and thyme galette

By
From
Real Food by Mike
Serves
6
Photographer
Alan Benson

This galette is delicious served warm from the oven, or at room temperature for a picnic. When the pastry cools it firms up and it’s then easier to hold firmly in your hand. Due to the pastry being gluten-free, you will need to work it slowly when folding the edges in, using the paper to support the pastry, as it’s very weak and may crumble if you are rough. Don’t be too discouraged by its rustic appearance as this just adds to its personality. Other interesting fillings to try would be spinach and goat’s cheese, or blue cheese with walnuts and radicchio.

Ingredients

Quantity Ingredient
40g unsalted butter
5 leeks, halved lengthways
2 garlic cloves, thinly sliced
1/4 bunch thyme, leaves picked
200g crème fraîche or sour cream
100g rated gruyère
1 large raw nicola potato, thinly sliced
1 quantity gluten-free pastry dough, chilled

Method

  1. Melt the butter in a large frying pan over medium heat. Add the leek, garlic, thyme and 2 tablespoons water. Bring to a simmer, then cover and cook, stirring every 5 minutes, for 20 minutes or until tender. Remove from the heat.
  2. Transfer the leek mixture to a large bowl. Add the crème fraîche, gruyère and potato slices. Season with salt and freshly ground black pepper and stir to combine. Chill for 1 hour or until cool.
  3. Meanwhile, place the chilled pastry dough between two sheets of baking paper and roll it out to a 35 x 25 cm rectangle. Slide the pastry base, still on the bottom piece of baking paper, onto a baking tray. Refrigerate for 10 minutes to firm up. Preheat the oven to 180°C.
  4. Remove the pastry from the refrigerator. Top the pastry with the leek mixture, leaving a 4 cm border around the edges without any filling. Using the baking paper to help, fold the bare pastry edges over the topping. Bake for 40 minutes or until the pastry is cooked through and golden. Transfer to a wire rack to cool slightly, then slice and serve.

Medicinal Benefit

  • Potatoes are packed with vitamins A and B complex (to convert food to energy), vitamin C (to bolster the immune system) and minerals like iron and phosphorus (to help build bones). Leeks contain a compound called allicin, which is antifungal, antiviral, antibacterial and boosts immunity. You’ll know it by its pungent smell, which it has in common with garlic, onions and chives.
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