Hello and happy almost Easter!
This is a potato leek galette along with a speedy spring onion bechamel and a super-easy to make crunchy crust.
We’re at the point in the year when it feels like summer is finally here, then a thunderstorm hits and temperatures go back to 10 degrees. I’m definitely so excited for berries and actively daydreaming about fresh juicy tomatoes while i’m still in a sort of a cozy blanket on the couch type of mood so I’m taking the spring onions, leeks and potatoes and try to make them feel comforting yet light for a delicious meal that’s great for sharing.
I love that in some countries galette is described as a large cookie of sorts, and I get that. As much as I was dreaming about a sweet apricot galette, we’re not just there yet so we’ll have to wait just a bit longer for summer while indulging in this creamy, savory edition. It’s delicious, satisfying and tastes like changing into dry clothes after being stuck in the summer rain.
This recipe has 4-6 servings
Ingredients
Pie crust
– 250 g All-purpose flour
-100 ml ice-cold water
– 50 ml olive oil
– 3 g salt
Spring onion bechamel
– 15 g spring onion
– 15 ml olive oil
– 30 g butter
– 20 g all-purpose flour
– 250 ml plant milk/broth
– 1/4 grated lemon peel
– 1/2 tsp nutmeg
Potatoes & leek filling
– 300 g waxy potatoes
– olive oil
– 1 tbs dried thyme
– 1 tbs salt
– 1 medium leek
Glaze
– 5 ml oil
– 5 ml agave syrup
– 5 ml plant milk
Method
Pie crust
In a bowl mix the flour, olive oil and salt until combined. Add half the water quantity, mix the dough and add the rest little by little, until the dough is compact and well combined. Wrap in a plastic wrap and set aside in the fridge.
Spring onion bechamel
Start by cutting the onions thinly. Add to a pan with olive oil and sweat on medium heat for 2-3 minutes. Add butter and once melted, add flour. Whisk until flour is incorporated and the mixture thickens. Add half of the milk or broth and mix well; once thickened, add the rest of the liquid. Combine the grated lemon peel and nutmeg and mix well with the bechamel. Set aside.
Potatoes & leek filling
Prepare a bowl with water and put the thinly sliced leeks in it; massage to clean and transfer the leek into a clean bowl by lifting the pieces out of the water- all the residue will sink to the bottom of the bowl. so you don’t want to just discard the water with the leek still in bowl. Set aside.
For the potatoes, make sure you’re using a variety of waxy potatoes, or something in between waxy and floury. Slice them to a 2-3 cm thickness with a mandoline or knife. Season with dried thyme, salt and oil.
Assembly
Preheat the oven to 180 degrees C, fan on.
Roll out the dough onto a baking tray fitted with parchement paper to a 2-3 cm thickness. Place one layer of potatoes in a circular motion, leaving free half of a palm’s width on the edges. Add half of the leek ontop of the potatoes, and half of the bechamel ontop of that. Now repeat the whle process once more and make sure to sread bechamel well over the final layer of leek to avoid burning it while baking. Fold the edges towards the center, covering the filling just a bit and make sure to press the dough down to make it stick.
Brush the sides of the galette with the plant milk, agave syrup and oil glaze. Bake for 35-40 minutes until the crust browned. Cool down and serve.