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.
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.
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.
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!
Mary
Yield: 4-6 servings
15 minPrep Time:
55 minCook Time:
1 hr, 10 Total Time:
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Ingredients
- 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
- 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
- If making your own pastry: Pulse flour, cornmeal, salt, and sugar in a food processor until homogenous.
- Add butter and pulse until mixture resembles coarse crumbs with some large pieces of butter remaining.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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