BUTTERY POTATO GALETTE
Makes 6 Serving
Try this rich, cheesy galette for a special lunch or brunch. Chef Kim suggests a peeler with stainless steel swivel blade which follows the curve of the potato
for easier and more efficient peeling.
10 tablespoons (10 ounces) unsalted butter
2 cups flour
3/4 teaspoon salt
1/4 cup ice water
2 pounds potatoes
1/2 cup (1/4 pound) unsalted butter, melted
1 teaspoon dried thyme leaves, crushed
1 teaspoon salt
1 teaspoon ground white pepper
2 cups ricotta cheese
1 cup chevre (goat cheese)
1/2 cup grated Parmesan
1 teaspoon Kosher salt
1/2 teaspoon ground white pepper
2 medium leeks, white portion only, thinly sliced
2 tablespoons unsalted butter
Kosher salt and ground white pepper to taste
1 cup (4 ounces) shredded Fontina cheese
1 teaspoon water
1 tablespoon chopped fresh thyme leaves
Pastry: Cut butter into small pieces and chill. In large mixing bowl, whisk flour and salt together. Using pastry blender, two knives or fingertips, cut cold butter into flour,
until mixture resembles coarse meal. Sprinkle ice water over. Mix until dough forms a ball. Wrap in plastic wrap and refrigerate.
Roasted Potatoes: Preheat oven to 350°F. Scrub potatoes with vegetable brush under cold running water. Peel potatoes and slice thin. In large mixing bowl, toss potatoes with melted butter, thyme, salt and pepper. Line a baking sheet with parchment paper. Spread potatoes in even layer on parchment. Bake until potatoes begin to turn golden, about 30 minutes. Set aside.
Ricotta-Chèvre Filling: In medium mixing bowl, combine ricotta, chevre, Parmesan, salt and pepper. Stir in egg. Refrigerate.
Meanwhile, in small skillet over medium heat, sauté leek in butter until tender, about 3 to 5 minutes. Season to taste with salt and pepper.
Roll pastry to circle about 1/8 inch thick and 14 inches in diameter. Line a baking sheet with parchment paper. Transfer the pastry circle to the parchment- lined baking sheet.
Sprinkle Fontina cheese in center of pastry circle, leaving a 3-inch border all around. Dollop the ricotta-chèvre filling over the Fontina. Sprinkle with
cooked leeks. Arrange roasted potato slices on filling. Fold the 3-inch border up over the filling and pleat to form an edge to hold filling in place. Pinch pleats with thumb and forefinger to seal. Beat egg and water to mix. Brush on pastry rim. Sprinkle with fresh thyme. Put in freezer for 30 minutes or refrigerate 45 minutes to set the pastry. Preheat oven to 375°F. Bake Galette until pastry is golden and cheese is melted, about 35 to 45 minutes.