Little Potato Galette
This amazing Little Potato Galette is great to serve for brunch to dinner or an appetizer. It is filled with Creamer potatoes, goat cheese, garlic, chives and topped with leeks and Proscuitto for the perfect combination of flavors.
Servings: 8 servings
Calories: 531kcal
Ingredients
- 397 gm. frozen puff pastry thawed
- All-purpose flour for rolling out
- 1 lb. Creamer potatoes by The Little Potato Company I used Terrific Trio
- 1 large leek or 2 medium white and pale green parts only, halved lengthwise, thinly sliced
- 1 Tbsp. olive oil more for drizzling
- 4 oz. goat cheese
- 5 Tbsp. heavy cream
- 2 garlic cloves minced
- 2 Tbsp. chives finely diced, divided
- Pinch of red pepper flakes optional
- Kosher salt and freshly ground pepper
- 2 slices Proscuitto crisped in a nonstick fry pan
- 1 egg beaten
Instructions
- Roll out the puff pastry on a floured surface with a floured pin to an 18x12" rectangle. Place on a baking sheet covered with parchment paper. Alternatively, roll out to fit the baking sheet you have. Set aside.
- Saute the leeks in 1 Tbsp. olive oil in a medium skillet on medium heat for about 5 min. Don't brown. Season with salt and pepper and set aside.
- Meanwhile, preheat the oven to 400F and mix the goat cheese with the cream, garlic cloves, and 1 Tbsp. chives. Season with red pepper flakes if using and salt and black pepper. Spread out thinly on the puff pastry leaving a one-inch border.
- With a mandolin slice Creamer potatoes thinly. Layer in a single layer onto the puff pastry overlapping slightly and mixing up the colors of the Little potatoes evenly. Drizzle with oil and salt and pepper. Top with the sauteed leeks. Fold over the edges and brush with the beaten egg, salt the edge slightly.
- Bake in the oven for 30-40 minutes. If the middle of the galette starts to puff just poke it slightly to let the air escape. Bake until the potatoes are soft and the crust is golden brown.
- Garnish with crumbled Proscuitto and the remaining Tbsp. of chives. Slice into large pieces for a side or main and smaller for an appetizer.
Notes
If baking ahead of time, cover and refrigerate for several hours or overnight. Reheat in a 375F oven on a baking sheet for about 10 min. or until heated through and the puff pastry is crisp.
Nutrition
Serving: 1 | Calories: 531kcal | Carbohydrates: 55g | Protein: 13g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 20g | Cholesterol: 45mg | Sodium: 468mg | Fiber: 3g | Sugar: 2g