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 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.
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.
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