Potato & Leek Galette

 Simple, beautiful, and delicious Greek-flavored puff pastry galette!

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This easy and elegant potato and leek galette is topped with creamy feta, soft potatoes, and sweet oniony leeks. If you aren’t familiar with a galette, it’s an open-faced pie that’s simple to make and beautiful enough to serve on any special occasion. The puff pastry creates a buttery, flaky crust, and the feta, potato, and leek topping is creamy, herby, and mild. The balsamic glaze is made with my Dark Balsamic Dressing straight from Crete. You can find it in my shop or use regular balsamic vinegar. It adds just the right amount of acidity to the creamy tart. Everyone will be back for seconds!

Why everyone will be back for more

Buttery, flaky puff pastry 

Tender, creamy potatoes

Tangy herb feta

Sweet leeks

Slight mozzarella pull

A beautiful and delicious potato and leek galette that’s simple to put together!

Everything you need

For the Crust:

• Puff pastry -2 small sheets or 1 large sheet

The Filling:

• Leeks -fresh white and light green parts
• Olive oil -try the one in our shop straight from my family’s olive trees in Crete!
• Garlic cloves -grated or minced
• Gold potatoes -peeled and thinly sliced
• Feta cheese -crumbled from a block for the best flavor
• Shredded mozzarella cheese
• Sour cream
• Dried thyme -or oregano, rosemary, dill, or your favorite combination
• Salt
• Freshly cracked black pepper

The Egg Wash

• Egg yolk 
• Milk

The Balsamic Glaze

• Dark Balsamic Dressing or plain balsamic vinegar
• Olive oil
• Honey –Greek honey has the best flavor!
• Dijon mustard

Puff pastry secret

I like to buy my puff pastry from restaurant supply stores because the pastry sheets come twice as big as you find them in the supermarket. So, I can use one big sheet. If you get the sheets from the store, just lay them beside each other and press the edges together to create one big sheet. OR you can make mini galettes with each small sheet. No one will be upset about having their own galette!

How to make a potato and leek galette

1. Preheat the oven to 350 °F, 180 °C.
2. Cut the dark green parts of the leeks off and discard. 
3. Slice the white and yellow parts of the leeks into half moons or rounds and place them in a bowl of cold water.
4. Swirl the leeks in the water to release any dirt, then carefully lift them out of the water to drain.
5. Place the leeks into a pan with the olive oil and a pinch of salt, and cook until softened.
6. Add the garlic and warm through until fragrant, then set aside to cool.
7. Bring a pot of water to a boil and add a teaspoon of salt. 
8. Thinly slice the potatoes (1/2-inch thick) and place them into the hot water. 
9. Remove the pan from the heat and allow the potatoes to soften in the water for 15-20 minutes. 
10. Drain and pat the potato slices dry. 
11. Place them in a bowl, drizzle with two tablespoons of olive oil, and season with salt, pepper, and thyme.

Prepare the cheese filling: 

12. Combine the feta and sour cream in a bowl and mix together. 
13. Season with a teaspoon of dried thyme and some black pepper.

Assemble the galette

14. Roll out the puff pastry to about 16 inches in diameter and place it on a tray lined with parchment paper.
15. Spread the cheese mixture onto the dough, leaving room for the border. 
16. Sprinkle the mozzarella cheese on top.
17. Spread the leek mixture over the cheese and arrange the potato slices on top of the leeks.
18. Fold the edges of the puff pastry over the filling to create a border.
19. Brush the edges of the border with the egg wash and bake on the center rack of the oven for 40 minutes.
20. Raise the temperature to 400 °F and bake for an additional 15 minutes.
21. Allow the pastry to sit at room temperature for 10 minutes before serving.
22. Combine the Balsamic Glaze ingredients together in a bowl and whisk until emulsified. 

Serving

The galette comes out of the oven flaky and golden brown. Let it cool down a bit to set, and drizzle the glaze over the top. You can also serve it on the side and let guests drizzle as much as they’d like. I like to garnish my galette’s with a little bit of freshly chopped parsley and cut it into serving pieces. It’s the perfect appetizer for a bridal shower or any gathering with friends. Kali Orexi!

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Potato & Leek Galette

Yield: 8 servings

A flaky puff pastry galette topped with feta, potatoes, and leeks. Simple, beautiful, and delicious.

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Ingredients

For the Crust:

• 1 .1 pounds (490g) puff pastry: 2 small sheets or 1 large sheet

The Filling:

• 2-3 leeks
• 1/4 cup olive oil
• 3 garlic cloves, grated
• 2 Gold potatoes, peeled and thinly sliced
• 4 oz (113g) feta cheese, crumbled
• 2 oz (50g) shredded mozzarella cheese
• 1/2 cup sour cream
• 1 teaspoon dried thyme or oregano
• salt, to taste
• freshly cracked black pepper, to taste

The Egg Wash:

• 1 egg
• 2-3 tablespoons milk

The Balsamic Glaze:

• 1/4 cup Dark Balsamic Dressing or plain balsamic vinegar
• 3-4 tablespoons olive oil
• 1 teaspoon honey
• dash of dijon mustard

Instructions

1. Preheat the oven to 350 °F, 180 °C.
2. Cut the dark green parts of the leeks off and discard. Slice the leeks (white and yellow parts) into half moons or rounds and place in a bowl of cold water to clean them. Carefully lift them out of the water to drain and place into a pan with the olive oil and a pinch of salt. Cook until softened.
3. Add the garlic and warm through until fragrant. Set aside to cool.
4. Bring a pot of water to a boi and add a teaspoon of salt. Thinly slice the potatoes (1/2-inch thick) and place them into the hot water. Remove the pan from the heat and allow the potatoes to soften in the water for 15-20 minutes. Drain and pat the potato slices dry. Place them in a bowl and drizzle with 2 tablespoons olive oil, season with salt, pepper, and thyme.
5. Prepare the cheese fillig: Combine the feta and sour cream in a bowl and mix together. Season with a teaspoon of dried thyme and some black pepper.
6. Roll out the puff pastry to about 16-inches in diameter and place on a tray lined with parchment paper.
7. Spread the cheese mixture onto the dough leaving room for the border. Sprinkle the mozzarella cheese on top.
8. Spread the leek mixture over the cheese and arrange the potato slices on top of the leeks.
9. Fold the edges of the puff pastry over the filling to create a border.
10. Brush the edges of the border with the egg wash and bake on the center rack of the oven for 40 minutes.
11. Raise the temperature to 400 °F and bake for an additional 15 minutes.
12. Allow the pastry to sit at room temperature for 10 minutes before serving.
13. Combine the Balsamic Glaze ingredients together in a bowl and whisk until emulsified. Drizzle the glaze over the galette or serve on the side.
14. Kali Orexi!

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