Potato and Leek Galette
1 1/2 cups of all-purpose flour
1 tsp. of sugar
1/4 tsp. of salt
8 ounces of cold, unsalted butter
1/4 cup of ice water
2 Red Dog Farm leeks, washed and trimmed to the white and pale green portion
2 medium Red Dog Farm Purple Viking potatoes, thinly sliced
2 cloves of garlic, minced
4 ounces of goat cheese
3 Tbls. of heavy cream
2 Tbls. of of Red Dog Farm parsley, chopped
3 Tbls. of extra virgin olive oil
To make the dough: mix the flour, sugar and salt together in a bowl. Cube the cold butter and cut into the dry mix with a pastry blender, a fork or by hand. The mix will be lumpy with pea sized butter pieces. Drizzle water over the mixture and work together until the dough is moist. Roughly knead the dough. Flatten the dough and refrigerate for a minimum of 30 minutes before using.
To make the filling, slice the leeks in half lengthwise and then into one inch pieces. Cook the leeks over medium heat with a drizzle of oil until they begin to soften. Mix the garlic, goat cheese and cream together in a bowl.
On a flat surface roll the galette dough into a rectangle (should be about 1/8″ to 1/4″ thick). Spread the goat cheese mixture across the bottom, leaving a one inch perimeter around the edge of the dough. Lay on half of the cooked leeks down next with the parsley then layer the potato slices on top of them. Top the potatoes with the remaining half of the leeks. Fold the one inch edge of the galette back over the edge of the filling. Drizzle some oil over the top of the galette (also optional is to wash the outside edges of the galette with an lightly beaten egg). Bake at 400 degrees for 35-40 minutes, until the edges brown and the potatoes are soft. Top with fresh black pepper and serve.