Mustard, potato and leek galette
Ingredients
for the dough
Flour, 150 g
Butter, 75 g (cold)
Mustard, 2 tbsp
Maple syrup, 2 tbsp
Salt, 1/2 tsp
Black pepper, 1/4 tsp
If needed, Ice cold water, 1-2 tbsp
for the filling
3 potatoes (medium sized)
Half a leek
3-4 tbsp heavy cream
1/2 tbsp mustard (or more, if you want a stronger mustard flavor)
Salt and pepper to taste
Parmesan cheese
Optional: An egg to make an egg wash.
Method
In a bowl, combine the flour, butter, mustard, maple syrup, salt and black pepper. Mix everything around with a spoon and make sure to press down (focusing on the pieces of butter and mustard until you reach a pretty smooth texture.
You should be able to pick a little bit up and if you press it down, it should hold its shape without falling apart. If it’s not smooth and falling apart, you can add 1 tbsp cold water at a time and mix around until if does.
Add the dough to a flat surface and press everything together and form a rectangle. Fold the rectangle over itself to form a square. Repeat this 2-3 times.
Wrap the dough (tightly) in cling film and refrigerate for about 2 hours.
While the dough is chilling, let’s prepare the potato and leek filling.
Peel the potatoes and slice them to 0,5 cm (0,20 inches) thickness. Set aside.
Slice half of a leek into thin strips and wash well.
Boil the potato slices in salted water for about 10 minutes or until halfway cooked. Add the leeks and cook until the potatoes are almost fork tender. Just make sure not to cook the potatoes all the way through so they don’t break.
Drain and let the potatoes and leeks cool in the fridge.
Preheat your oven to 200 C (400 F).
Flour your work surface generously, roll out your dough to 0,5 cm (0,20 inches) thickness. Do this gently and slowly as the dough is a bit fragile. Take breaks while rolling to check if the dough is sticking to your surface, add more flour if it is.
If it’s starts cracking at the sides, then just pat those places down with your hands and it should come together just fine.
(If you’re a little nervous about rolling out the dough, you can roll it out directly on the parchment paper (without the rack) that you’ll be baking it on. Just make sure to flour the parchment paper less, as it will be hard to remove the extra flour from underneath the dough.)
Transfer the dough to a parchment lined baking sheet, add a little parmesan cheese first, then the potatoes and leeks, making sure that most of the leeks are covered by potato slices so they don’t burn. Add salt and pepper.
Now, mix heavy cream and mustard together and pour over the potatoes.
Add more parmesan cheese.
Fold the edges of the galette and brush with an egg wash.
Bake for about 20-25 minutes or until golden brown.
Garnish with parsley and serve.
Method with photos
In a bowl, combine the flour, butter, mustard, maple syrup, salt and black pepper. Mix everything around with a spoon and make sure to press down (focusing on the pieces of butter and mustard until you reach a pretty smooth texture.
You should be able to pick a little bit up and if you press it down, it should hold its shape without falling apart. If it’s not smooth and falling apart, you can add 1 tbsp cold water at a time and mix around until if does.
Add the dough to a flat surface and press everything together and form a rectangle. Fold the rectangle over itself to form a square. Repeat this 2-3 times.
Wrap the dough (tightly) in cling film and refrigerate for about 2 hours.
I like to press the dough down while it’s wrapped to make sure it’s compact.
While the dough is chilling, let’s prepare the potato and leek filling.
Peel the potatoes and slice them to 0,5 cm (0,20 inches) thickness. Set aside.
Slice half of a leek into thin strips and wash well.
Boil the potato slices in salted water for about 10 minutes or until halfway cooked. Add the leeks and cook until the potatoes are almost fork tender. Just make sure not to cook the potatoes all the way through so they don’t break.
Drain and let the potatoes and leeks cool in the fridge.
Preheat your oven to 200 C (400 F).
Flour your work surface generously, roll out your dough to 0,5 cm (0,20 inches) thickness. Do this gently and slowly as the dough is a bit fragile. Take breaks while rolling to check if the dough is sticking to your surface, add more flour if it is.
If it’s starts cracking at the sides, then just pat those places down with your hands and it should come together just fine.
(If you’re a little nervous about rolling out the dough, you can roll it out directly on the parchment paper (without the rack) that you’ll be baking it on. Just make sure to flour the parchment paper less, as it will be hard to remove the extra flour from underneath the dough.)
Transfer the dough to a parchment lined baking sheet, add a little parmesan cheese first, then the potatoes and leeks, making sure that most of the leeks are covered by potato slices so they don’t burn. Add salt and pepper.
Now, mix heavy cream and mustard together and pour over the potatoes. Add more parmesan cheese.
Fold the edges of the galette and brush with an egg wash.
Bake for about 20-25 minutes or until golden brown.
Garnish with parsley and serve.
