Potato and Leek Galette

This is such a delicious galette, and perfect for fall. I like to use the galette recipe from Dishing up the Dirt. Feel free as always to tweak to your tastes. Happy Eating.

Galette Ingredients:

• 1 1/4 cups all-purpose flour

• 1 stick cold unsalted butter, cut into 1/2 inch cubes

• 1 teaspoon dried sage

• 1/2 teaspoon fine sea salt

• 4-6 tablespoons ice cold water

• 1 egg, lightly beaten

Filling Ingredients

• 1 tablespoon olive oil, plus more for drizzling

• 1 large leek, white and pale-green parts only, halved lengthwise, thinly sliced

• 4 ounces fresh goat cheese

• 5 tablespoons heavy cream

• 2 garlic cloves, finely chopped

• Kosher salt, freshly ground pepper

• All-purpose flour (for surface)

• 4 tablespoons coarsely chopped dill, divided, plus sprigs for serving

• 2 large Snowgrass golden nugget potatoes, thinly sliced

• 1large egg, beaten to blend

• Crushed peppercorns (for serving; optional)

Preheat oven to 400º.

For crust, pulse the flour, butter and salt in a food processor until it resembles a coarse meal. Drizzle ice water evenly over mixture and pulse until it just forms a ball, being careful as to not overwork the dough. Gently press dough into 5-inch thick disk and chill in plastic wrap in the fridge for 1 hour. (You can leave the dough in the fridge overnight too)

Heat 1 Tbsp. oil in a small skillet over medium-low. Cook leeks, stirring occasionally, until softened but without taking on any color/browning. Transfer to a plate. Then mix goat cheese, cream, and garlic in a medium bowl to combine; season with salt and black pepper.

Roll out dough on a lightly floured surface; transfer to a parchment-lined baking sheet. Using an offset spatula, spread goat cheese mixture over dough, leaving a 1" border. Scatter dill evenly over, then top with a thin layer of potato slices. Drizzle with oil; season with salt. Scatter leeks over potatoes. Fold edges of dough over filling, tucking and overlapping slightly as needed. Brush top of dough with egg.

Bake galette until crust is golden brown and potatoes are soft, 30–40 minutes. Drizzle with honey and top with dill sprigs. Sprinkle with pink peppercorns, if using; season with salt and black pepper.