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Leek & Potato Galette

A baked galette with potato and leek topped with dill.

The Benefits

Leek: This mild leafy green vegetable, known for its subtle onion and garlic-like flavors, has an array of vitamins and minerals that may help fight inflammation in the body, promote healthy weight management and support heart health.

Vitamin A, B6, C & K – Copper – Iron – Manganese

Potato: This naturally gluten-free starchy root is a great form of complex carbohydrates. It has the potential to help improve digestive health, boost heart health, and control blood sugar.

Antioxidant – Vitamin B6 & C – Fiber – Potassium

Garlic: This delicious addition to any dish has various antibiotic properties which may boost immunity and prevent the onset of dementia.

Vitamins  B6 & C – Manganese – Selenium

Goat Cheese:  This amazing alternative to cow's milk has been shown to be easier to digest and may help promote healthy bones and control hunger.

Copper – Calcium – Riboflavin – Phosphorus – Probiotics

The Recipe


The Dough (Pre-made pastry dough works too!*)

1/2 cup salted butter

1.5 cups all-purpose flour, sifted

a pinch of salt & a pinch of sugar

1/3 cup of water, approx.

The Filling

1 tbsp olive oil

1 lg. leek, white & pale green part, halved & thinly sliced

4 oz. goat cheese

5 tbsp heavy cream

3 garlic cloves, minced

4 tbsp fresh dill, finely chopped

2 Yukon gold potatoes, thinly sliced

salt & pepper

1 large egg, beaten


1) Form the dough: Grate a stick of butter into a bowl, store in the freezer for 10 minutes. Meanwhile, combine flour, salt, and sugar in a large mixing bowl. After 10 minutes is up, gently whisk frozen butter with the flour mixture until a mealy texture is created. Gradually begin to add water until dough starts to form its shape. Gather dough into a ball and transfer it to a lightly floured surface where you will gently flatten it to make a saucer form. Tightly wrap it in plastic wrap and store in the fridge for at least 45 minutes until dough is firm and cold.

2) Prepare the filling: In a medium skillet, heat olive oil on medium heat. Add leeks into pan, stir occasionally. Allow to cook until soft, about 5-7 minutes. Set aside. In a separate bowl, combine goat cheese, garlic, cream and 3 tbsp of the dill until smooth. 3) Assemble the galette: Remove the dough from the fridge. On a parchment lined baking sheet, sprinkle a touch of flour. Unwrap the dough and place on baking sheet. With a well floured rolling pin, gently roll out the dough into a round shape about 1/8" thick. Spread the goat cheese mixture evenly onto the dough, leaving a 2" margin around the edges. Next, place the slices of potato in an even layer over the entire bed of goat cheese. Scatter the prepared leek and finish it offer by sprinkling salt and pepper over top. 4) Bake the galette: Fold over the edges of the dough over top the filling. Brush the crust with the beaten egg. Place in oven and bake for 30-40 minutes until crust is a nice golden brown color.

5) Serve and enjoy! Remove from oven and allow to cool for 5 minutes before serving. Top with additional fresh dill.

*Adjust baking time if using premade pastry dough.

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