Elegant & Easy: Potato & Leek Galette

Print this recipe here: https://www.dimitrasdishes.com/potato...

Ingredients
For the Crust:

1 .1 pounds (490g) puff pastry: 2 small sheets or 1 large sheet
The Filling:

2-3 leeks
1/4 cup olive oil
3 garlic cloves, grated
2 Gold potatoes, peeled and thinly sliced
4 oz (113g) feta cheese, crumbled
2 oz (50g) shredded mozzarella cheese
1/2 cup sour cream
1 teaspoon dried thyme or oregano
salt, to taste
freshly cracked black pepper, to taste
The Egg Wash:

1 egg
2-3 tablespoons milk
The Balsamic Glaze:

1/4 cup Dark Balsamic Dressing or plain balsamic vinegar
3-4 tablespoons olive oil
1 teaspoon honey
dash of dijon mustard
Instructions
Preheat the oven to 350 °F, 180 °C.
Cut the dark green parts of the leeks off and discard. Slice the leeks (white and yellow parts) into half moons or rounds and place in a bowl of cold water to clean them. Carefully lift them out of the water to drain and place into a pan with the olive oil and a pinch of salt. Cook until softened.
Add the garlic and warm through until fragrant. Set aside to cool.
Bring a pot of water to a boi and add a teaspoon of salt. Thinly slice the potatoes (1/2-inch thick) and place them into the hot water. Remove the pan from the heat and allow the potatoes to soften in the water for 15-20 minutes. Drain and pat the potato slices dry. Place them in a bowl and drizzle with 2 tablespoons olive oil, season with salt, pepper, and thyme.
Prepare the cheese fillig: Combine the feta and sour cream in a bowl and mix together. Season with a teaspoon of dried thyme and some black pepper.
Roll out the puff pastry to about 16-inches in diameter and place on a tray lined with parchment paper.
Spread the cheese mixture onto the dough leaving room for the border. Sprinkle the mozzarella cheese on top.
Spread the leek mixture over the cheese and arrange the potato slices on top of the leeks.
Fold the edges of the puff pastry over the filling to create a border.
Brush the edges of the border with the egg wash and bake on the center rack of the oven for 40 minutes.
Raise the temperature to 400 °F and bake for an additional 15 minutes.
Allow the pastry to sit at room temperature for 10 minutes before serving.
Combine the Balsamic Glaze ingredients together in a bowl and whisk until emulsified. Drizzle the glaze over the galette or serve on the side.
Kali Orexi!Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes


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