BUTTERING US UP
Potato & Leek Galette
You’re sweet enough, so we decided that it’s time for a savoury recipe post. Enter the Galette, an easy to whip up recipe that’s perfect for parties and entertaining. A Galette is a French term for “crusty cake”, and we’re fans of anything involving the word cake! There are plenty of different versions of Galettes—even China has its own take on the French classic. The Chinese version is something called “jianbing”, which is served by street vendors as a portable breakfast pastry for busy commuters. There’s also an adaptation of Galette called the King Cake, which is served during Carnival in New Orleans. Typically, bakers will use food colouring to dye King Cake the traditional Mardis Gras colours—purple, green and gold – gorgeous and tasty. Ours might not be as bright, but it tastes just as good – maybe better!
There’s also a quirky Galette tradition in which a coin or lucky charm is baked within the pie. There are several different outcomes for the person that receives the piece with the charm or coin. I mean, the first one that comes to my mind is that they choke… So if you do decide to partake in this tradition, perhaps warn your guests. One outcome is that the person is blessed with luck and prosperity for the year, which doesn’t sound too bad to us. Another is that the person is “crowned” King or Queen for the day (who doesn’t like being treated like royalty?!). Finally, the last outcome is that the person who receives the charm or coin has to bake the Galette for next year’s celebration. If this last one happens to you, we’ve got you covered with a great recipe. James at RedWhiskBaking has whipped up this traditional French Potato and Leek Galette.
For this recipe, James suggests that you use Stirling Creamery Churn 84 Unsalted Organic Butter, cold and chopped. Cold butter for pastry crust is essential, as it helps keep the crust crispy and light, while the high-fat content in Churn 84 butter will make the pastry extra rich. Also, to make this Galette crust a bit more savoury, James has added some Dijon powder to the dough. This addition really compliments the goat cheese and onion filling!
Here’s what else you’ll need to create this delicious classic!
- 2 ½ Cups of All-Purpose Flour
- 1 Teaspoon of Salt
- 2 Tablespoons of Sugar
- ¾ Cup Unsalted, Organic Churn 84 Butter (cold and chopped)
- ½ Cup of Cold Water
- 2 Teaspoons of Dijon Powder
- 1 Tablespoon of Olive Oil
- 1 Large Leek (halved lengthwise and thinly chopped)
- 4 Ounces of Fresh Goat’s Cheese
- 5 Tablespoons of Heavy Cream
- 2 Cloves of Garlic (finely chopped)
- 4 Tablespoons of Dill (coarsely chopped)
- 2 Large Potatoes
- 1 Large Egg (beaten)
- Salt & Ground Black Pepper for seasoning
For more detailed recipe instructions and tips, go to RedWhiskBaking. Happy baking everyone!