Who says you can’t have pie for dinner? One thing we’ve learned from over 40 years of culinary education: pie is never not a good idea — especially as a main course. The galette we serve to guests at our special events is essentially that: pie crust with a savory filling that works perfectly for a main course dish. Special Events Chef Philipp Hering fills us in on why: “I love making galettes because they combine the fundamentals of both the savory and the pastry kitchen — from the buttery, flaky pie crust to the salty, flavorful filling. Because it’s winter, I developed a hearty, satisfying recipe with potatoes, leeks and parmesan cheese. This recipe, however, can be repurposed for any season, with your choice of seasonal filling.”

leek & potato galette

Leek and Potato Galette with Fresh Herbs
Makes about 3-4 servings

For the dough

1 cup all-purpose flour
½ cup cornmeal
¼ teaspoon salt
½ cup grated Parmesan cheese
10 teaspoons cold butter, cut into ½ inch cubes
6 tablespoons ice water


  • Using a Kitchen Aid stand mixer fitted with a paddle attachment, mix together the flour, cornmeal, salt and Parmesan cheese until completely combined.
  • Add the butter and mix until you get a crumbly texture with pea-sized pieces of butter. Continue mixing and slowly add the water.
  • Once you have a cohesive mixture, form the dough into a ball with your hands.
  • Form a disk, and wrap with plastic wrap. Chill for at least 30 minutes before using.

For the filling

3 potatoes, peeled, medium dice
1 red onion, medium dice
2 leeks, cleaned, medium slices
2 tablespoons butter
Salt and pepper to taste


  • Place the potatoes in a medium-sized saucepan and cover with about an inch of water. Bring to a boil and strain. Set aside.
  • Heat a large sauté pan over medium heat and melt the butter. Sauté the onions, leeks and potato until tender, about 10 minutes.
  • Add salt and pepper to taste. Strain excess liquid and let cool.

leek & potato galette


1 egg, whisked
1 cup fresh herbs (such as parsley, dill, tarragon, thyme or rosemary)


  • Preheat oven to 375° F.
  • Roll out the dough using a rolling pin to about ¼-inch thick disk. Rotate the dough with every pass of the rolling pin to ensure an even circular form and prevent sticking.
  • Place the dough onto a sheet tray lined with parchment paper.
  • Place a large spoonful of the filling in the middle of the disk and spread it out to form a circle, leaving 1½-inch of dough at the edge. Fold the edge in towards the filling, leaving the middle exposed.
  • Brush the crust with the prepared egg wash and place in the oven for 20 minutes.
  • Garnish with fresh herbs.

Learn more about hosting your next event at ICE.

Leave a Reply

Your email address will not be published. Required fields are marked *


Subscribe to the ICE Blog

Enter your email address to follow this blog and receive notification of new posts via email.