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Potato Galette with Leeks and Mushrooms

September 16, 2013

This potato galette with leeks & mushrooms is simple, filling, & vegetarian. If you make the pastry ahead of time, this is within your reach on weeknights.
This potato galette with leeks & mushrooms is simple, filling, & vegetarian. If you make the pastry ahead of time, this is within your reach on weeknights. | recipe from Chattavore.com
Last fall I purchased The Smitten Kitchen Cookbook, written by Deb Perelman, author of one of my favorite food blogs, Smitten Kitchen (duh). I’ve shared a few of Deb’s recipes here…she blogs about food that is simple and classic and pretty much perfect. When I got her cookbook, I spent a full month reading through it over and over and over again and making as many recipes as I possibly could. One of the recipes was a butternut squash and sage galette. Since then, I’ve been trying to think of my own galette recipe, and this weekend, potato, mushroom, and leek galette was born.
This potato galette with leeks & mushrooms is simple, filling, & vegetarian. If you make the pastry ahead of time, this is within your reach on weeknights. | recipe from Chattavore.com
What’s a galette, you ask? Not a Gillette. Not the best a man can get…but possibly the best a man can eat (sorry, I had to. I know it’s a terrible, terrible joke). A galette is basically a flat pie. It eliminates a lot of the troublesome aspects of a pot pie because, hey, you don’t need a pie pan! And you can pretty much load it up with whatever you want, so it’s actually a perfect vehicle for cleaning out the refrigerator.
This potato galette with leeks & mushrooms is simple, filling, & vegetarian. If you make the pastry ahead of time, this is within your reach on weeknights. | recipe from Chattavore.com
That’s not what I did this weekend, though. Initially, this was to be a mushroom and leek galette. I love mushrooms and leeks together…but for some reason the combination didn’t seem substantial enough for me and I was certain that we would be hungry again within an hour…so I turned it into a potato galette with leeks and mushrooms for flavor and texture. This potato galette with leeks and mushrooms was a good decision, especially wrapped up in Martha Stewart’s cornmeal pâte brisèe. The tiniest crumbling of blue cheese completed the potato galette for a delicious, easy flat pie that I’m pretty sure will become a staple in my house.

Have you ever made a galette? You should try this potato galette!

This potato galette with leeks & mushrooms is simple, filling, & vegetarian. If you make the pastry ahead of time, this is within your reach on weeknights. | recipe from Chattavore.com

Mary

Yield: 4-6 servings

Potato, Mushroom, and Leek Galette

15 minPrep Time:

55 minCook Time:

1 hr, 10 Total Time:

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Ingredients

    For the Pate Brisee (pastry crust)
  • 2 cups all-purpose flour
  • 1/2 cup cornmeal (NOT cornbread mix!)
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup unsalted butter (cold, cut into small cubes)
  • 1/4-1/2 cup ice water
  • For the Galette
  • 1/2 Recipe cornmeal pâte brisèe-recipe follows (or use refrigerated pie crust or your favorite recipe)
  • 10 Ounces Russet potatoes, scrubbed and cubed in 1/2 inch pieces (about 2 medium potatoes)
  • 2 Medium leeks (white and light green parts, cut into half-moons and rinsed well)
  • 8 Ounces cremini mushrooms (wiped clean and quartered)
  • 2 Tablespoons olive oil
  • 1 Ounce crumbled blue cheese
  • salt and pepper (to taste)
  • 1 Large egg (beaten with 1 tablespoon water)

Instructions

  1. If making your own pastry: Pulse flour, cornmeal, salt, and sugar in a food processor until homogenous.
  2. Add butter and pulse until mixture resembles coarse crumbs with some large pieces of butter remaining.
  3. Sprinkle mixture with 1/4 cup ice water and pulse until it comes together in a ball. If necessary add up to 1/4 cup more water, a tablespoon at a time, until it comes together. The mixture will be fairly dry but will hold together without being pressed together.
  4. Turn the dough out and divide in half. Press each half into a disc, wrap in plastic, and refrigerate until ready to use, at least an hour. Remove from the refrigerator about ten minutes before you want to roll it out.
  5. To make the galette: Heat one tablespoon of the olive oil in a medium pan (I used a 10-inch cast-iron skillet) over medium heat. Add the potatoes and cook, stirring occasionally, until browned on all sides-about 5-7 minutes. Remove to a bowl.
  6. Add the other tablespoon of oil to the pan. Put in the leeks and cook until they begin to soften, then put the mushrooms into the pan. Cook, stirring frequently, until the mushrooms also begin to soften. Add the potatoes back to the pan, reduce the heat to medium-low, and cover the pan. Cook, stirring occasionally, until the potatoes are tender-10-15 minutes. Salt and pepper to taste.
  7. Meanwhile, roll out the pie crust to a 12-inch circle on a piece of parchment paper. Refrigerate until ready to use. Preheat the oven to 375 degrees.
  8. When the vegetables are ready, remove the pie crust from the refrigerator. Evenly distribute the vegetables over the crust, leaving about 2 inches around the edges. Carefully fold those two inches over the edges of the filling, pleating as you go. Brush the crust with an egg wash made with the egg and a tablespoon of water. Crumble the blue cheese over the vegetables.
  9. Bake the galette on a cookie sheet or pizza pan for 35-40 minutes, until crust reaches desired doneness. Allow to sit for about ten minutes before slicing.

Notes

The pastry makes enough for a double crust pie. Refrigerate or freeze the unused half. The cook time is mostly inactive baking time.

7.8.1.2
409
https://chattavore.com/potato-galette/

This potato galette with leeks & mushrooms is simple, filling, & vegetarian. If you make the pastry ahead of time, this is within your reach on weeknights. | recipe from Chattavore.com

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Filed Under: By Course, By Main Ingredients, Grains and Breads, Main Dishes, Recipes, Vegetables or Vegetarian Tagged With: main dishes, pies, vegetarian By Mary // Chattavore 7 Comments

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Comments

  1. cami says

    September 16, 2013 at 7:39 pm

    hey! i was browsing thru foodgawker and thot your galette recipe looked great and was SO surprised when i found a food blog from a fellow chattanoogan! i definitely will have to be a follower. can't wait to try the recipe :-) cami
    Reply
    • Chattavore says

      September 16, 2013 at 8:03 pm

      I'm so glad you found me, Cami! Let me know how you like the galette!
      Reply
  2. Mushrooms Canada says

    September 17, 2013 at 9:30 am

    Beautiful recipe! Elegant enough for entertaining, yet simple enough for a delicious weeknight meal. This flavour combination sounds amazing too- a must-try!! Thanks for sharing... -Shannon
    Reply
  3. Mary Beth Einerson says

    April 22, 2014 at 5:07 pm

    Loved it! It was the first course of our Easter meal. The only changes I made were to use 1/4 cup corn flour and 1/4 cup stone ground corn grits as a substitute for the cornmeal and add a bit more blue cheese after it came from the oven. The extra bit of crunchiness from the grits is great. So happy to have an extra crust in the freezer
    Reply
    • Chattavore says

      April 22, 2014 at 8:41 pm

      I'm so glad you loved it, Mary Beth! I'll have to try the crust your way some time! And my philosophy is: more cheese is always a great thing.
      Reply
  4. Whitney Dale Borden says

    August 3, 2019 at 5:11 pm

    Could you substitute any other cheese?
    Reply
    • Mary // Chattavore says

      August 3, 2019 at 6:44 pm

      I think that just about any cheese would be good on this! A sharp cheddar, Gruyere, or Fontina would be amazing.
      Reply

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About Chattavore

Hi, I'm Mary! Welcome to Chattavore, a destination for people who want to feed themselves and their families well every day! Life can be crazy, which means that getting dinner on the table can be a challenge (more often than not!) and my mission is to take all your favorite recipes and figure out how to serve them on a Tuesday.

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Want recipes from scratch & restaurant reviews in your inbox weekly?
Subscribe below to get Chattavore's weekly newletter AND a free set of recipe cards to help you learn to cook from scratch!
Your information will *never* be shared or sold to a 3rd party.
 

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