Leek, Blue Cheese & Potato Galette - Another Pantry

Name: Leek, Blue Cheese & Potato Galette - Another Pantry
Ingredients: Meanwhile, make the filling. Heat the oil in a medium saucepan over a high heat. Add the leeks, garlic and salt and sweat for 5 minutes until soft but not catching. Remove from the heat.; Next, slice the potatoes as thinly as you safely can (use a mandoline, if you have one).; Spread the leeks over the pastry, leaving a 2-cm (3/4-in) clear border all the way round. Top with the potato slices, then break the cheese into chunks and dot over the potatoes and leeks.; The galette will keep for another day when left covered, but out of the fridge. You can reheat it or enjoy it at room temperature.; Sarah says: February 14, 2022 at 7:17 pm Amazing make a head dinner, part cooked the potatoes as I know I can’t cut them thin enough (5/5) Reply

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Leek, blue cheese, and potato galette—lazy yet impressive for dinner parties. Perfect with a crisp salad, serves 4–6.

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Ingredients

Meanwhile, make the filling. Heat the oil in a medium saucepan over a high heat. Add the leeks, garlic and salt and sweat for 5 minutes until soft but not catching. Remove from the heat.
Next, slice the potatoes as thinly as you safely can (use a mandoline, if you have one).
Spread the leeks over the pastry, leaving a 2-cm (3/4-in) clear border all the way round. Top with the potato slices, then break the cheese into chunks and dot over the potatoes and leeks.
The galette will keep for another day when left covered, but out of the fridge. You can reheat it or enjoy it at room temperature.
Sarah says: February 14, 2022 at 7:17 pm Amazing make a head dinner, part cooked the potatoes as I know I can’t cut them thin enough (5/5) Reply