Savoury Leek and Potato Galette
Apr 9, 2023 (Last updated Jun 16, 2023) by Hannah Sunderani
Savoury Leek and Potato Galette
I’m so excited to be sharing this Savoury Leek and Potato Galette recipe on the blog! It’s a delicious, savoury dish with a light and flaky crust, filled with cashew cheese, thinly sliced potatoes, and aromatic leeks. Serve for breakfast, lunch or brunch alongside my Spring Mix Salad with Lemon Baked Tofu for the ultimate vegan meal!
This savoury galette is an exclusive recipe from my pre-order recipe bundle for The Two Spoons Cookbook. This potato galette is inspired by those we enjoyed for lunch in the French restaurants around the city. In Lille, savoury galettes were just as common as sweet ones. They were often served alongside soup or salad for a complete meal. I always left lunch feeling perfectly satiated and energized to peruse through the cobble stoned streets for a little shopping.
All-in-all it’s a savoury dish to impress – perfect for special occasions! And it’s the perfect balance between hearty and filling, and healthy and wholesome. So, let me tell you exactly how to make it!
This Savoury Galette is…
- Vegan
- Hearty
- Made with 8 simple ingredients
- Wholesome
- Baked in a light, flaky crust
- Creamy
- Perfect for special occasions
- Delicious
Ingredient Notes
If you’re intimidated by making your own savoury galette from scratch, don’t be! It’s easier than you think and is made with 3 simple components.
A light, flaky pastry crust made from just flour, salt, vegan butter, and water.
Decadent cashew cheese that blends up creamy and smooth in a high-speed blender. No one will miss the dairy.
Savoury baby potatoes and leeks fill the crust and make this the ultimate comfort dish.
How to Make a Leek and Potato Galette
Make the Pastry Dough
First, make the homemade, flaky crust. In a food processor, add the flour, fine sea salt, and cold, cubed vegan butter. Pulse a few times to lightly mix, then add the cold water and pulse until a crumbly dough forms.
Turn the dough out onto a clean work surface. Using your hands, knead the dough until smooth. Form it into a disc, then cover with plastic wrap or reusable wrap and chill in the refrigerator for at least 1 hour.
Meanwhile, prepare the potato galette fillings!
Start the Fillings
Place the drained cashews, garlic, coconut milk, and sea salt in a high-speed blender and blend until smooth and creamy, about 3 minutes.
Next, heat olive oil in a small skillet over medium heat, and add the leeks. Cook, stirring frequently, until the leeks have softened, 3 to 5 minutes. Remove from heat and set aside.
Roll out the Pastry Dough
I find it easiest to roll out the pastry dough on a sheet of parchment paper cut to fit the size of your baking sheet. This will prevent it from sticking to the work surface.
To do so, cut your piece of parchment paper to fit the baking sheet, then lay it flat on your work surface. Lightly sprinkle with parchment flour, then place the chilled dough on the lightly floured surface. Using a rolling pin, roll out the dough into an 11-inch circle that is about 1/4-inch thick.
Once rolled into an even circular shape, slide the parchment with the dough onto the baking sheet and prepare to assemble!
Assemble and Bake
First, spoon the cashew cheese into the centre of the potato galette and spread it outwards using the back of the spoon, leaving a 1-inch border. Sprinkle the chopped parsley over the cashew cheese, then layer on the thinly sliced potatoes in a circular pattern, overlapping and working towards the center. Scatter the cooked leeks over the tops of the potatoes, then drizzle lightly with olive oil and flaky sea salt.
Fold the sides of the dough up and over the filling, overlapping slightly, making an edge of about 1-inch. Pinch the dough together as needed to seal any holes or cracks in the crust.
Brush the outside edges lightly with coconut milk and sprinkle the entire savoury galette with a pinch of pepper.
Finally, bake the potato galette until the crust is golden brown and the leeks are slightly charred, about 30 to 40 minutes. Allow the savoury galette to cool for about 5 minutes, then gently transfer to a serving plate and serve while warm or at room temperature with your favourite fresh herbs, sea salt and black pepper to taste.
Prep Ahead Options
If you’re planning to bake this savoury potato galette recipe for a holiday or hosting family and friends, there are a few steps you can take to prepare in advance and make getting it on the brunch or breakfast table a breeze.
- The dough: This pastry dough can be prepared up to 2 days in advance. Cover with reusable wrap and store in the refrigerator until ready to use.
- The cashew cheese: This homemade cheese recipe can be prepared up to 3 days in advance. Store in an airtight container in the refrigerator until ready to use.
Recipe FAQs
Can I make this savoury galette gluten-free?
I have not tried making this galette gluten-free, but my recommendation would be to substitute the flour for 1:1 gluten-free all purpose flour. Bob’s Red Mill makes great, accessible gluten-free flour blends that have worked well for me in other recipes as a direct substitution! If you give it a try, please let me know how it goes in the comments!
Can I replace the vegan butter with coconut oil?
In theory, cold coconut oil can replace the vegan butter, but using vegan butter will yield the best, flakiest results. By replacing with coconut oil, your crust will be more dense and crumbly and likely need additional water.
Do I need to peel the potatoes?
Nope! Baby potatoes have a very thin skin and are both edible and nutritious. To prep, all you need to do is scrub the potatoes clean, then thinly slice them using a mandolin or very sharp knife.
I don’t have a food processor. Can I make the dough in a large bowl?
The pastry dough can be easily prepared by hand – the old fashioned way! Combine all of the ingredients, except the water, in a large mixing bowl. Massage the dough with your hands to form a crumbly dough. Add the water and massage to form a shaggy dough.
Can I use this crust recipe to make a dessert galette?
If you’re looking for a dessert galette, my Easy Apple Galette and Vegan Peach and Raspberry Galette are two must-make recipes! They have similar crusts, but are better suited for sweet recipes.
Top Baking Tips
- Do not over-knead the dough. As with any homemade crust, it is incredibly important to handle it lightly until just combined. This will keep the butter cold and create the lightest crust. If the dough becomes too warm or overworked, it will both over-activate the gluten and melt the butter and make the crust hard and crumbly. If the dough becomes too warm, transfer back to the refrigerator for a bit of time until chilled again.
- Not all vegan butters are made the same. Different brands of vegan butter contain different levels of moisture and water contents. Because of this, the moisture in your crust can vary. If your crust feels too crumbly when rolling it out, it is too dry. Bring the dough back together and lightly flick water over the dough. Work the water into the dough and roll it out again. Repeat this process as needed. For best results, use a softer vegan butter, such as Earth Balance, for a more flexible pastry dough.
- Cover with aluminum foil if browning too quickly. Depending on your oven, the leeks may begin to brown too quickly as it bakes. If needed, lightly tent the crispy potato galette with a sheet of foil after 30 minutes or so to prevent this.
More Vegan Brunch Recipes You Might Love:
- Vegan Coffee Cake
- Overnight French Toast Bake
- Vegan Gluten-Free Oat Waffles
- Zucchini Vegan Egg Nests
- Gourmet Avocado Toast
I hope you love this savoury galette as much as I do! If you do make this recipe, please let me know in the comments below what you think and check out The Two Spoons Cookbook for more french-inspired vegan recipes like this! I truly love hearing from you, and I’m always here to answer any questions you might have.
And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
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Savory Leek and Potato Galette
Ingredients
- 3/4 cup raw cashews
Pastry Crust
- 1 1/2 cups all-purpose flour
- 1/2 tsp fine sea salt
- 1/2 cup vegan butter, cold (4 ounces/115 g)
- 3 tbsp cold water
Fillings
- 2 cloves garlic , finely chopped
- 1/3 cup canned coconut milk , more for brushing
- 1/4 tsp fine sea salt
- 1 tbsp olive oil , more for drizzling
- 1 leek (white and light green parts only), cut horizontally and thinly sliced
- 2 tbsp chopped flat-leaf parsley , more for sprinkling
- 4 baby potatoes , thinly sliced 1⁄8-inch thick
- Pinch flaky sea salt for sprinkling
- Pinch pepper for sprinkling
Instructions
- Place the cashews in a small bowl and cover with boiling water. Set aside.
Make the pastry dough:
- In a food processor, combine the flour and salt. Cut the vegan butter into cubes and add to the bowl. Pulse a few times to lightly mix the ingredients. Add the water and pulse a few more times to form a crumbly dough. (You can also combine all the ingredients except the water, in a large bowl, and massage with your hands to form a crumbly dough. Add the water and massage to form a shaggy dough). Do not over-knead the dough (see Notes below).
- Turn the dough out onto a work surface. Using your hands, knead the dough until smooth. Form into a disc, cover with wrap and chill in the refrigerator for at least 1 hour.
Start the fillings:
- Make the Cashew Cheese: In a high-speed blender, combine the drained cashews, garlic, coconut milk, and salt. Blend on medium speed until smooth and creamy, about 3 minutes. Stop to scrape down the sides as needed. (If the mixture is too thick, add 1 to 2 tablespoons canned coconut milk, a little at a time, for easier blending.) Set aside.
- Continue Making the Filling: In a small skillet, heat the olive oil. Add the leeks and cook, stirring frequently, until the leeks have softened, 3 to 5 minutes. Removefrom heat.
Roll out the pastry dough:
- Preheat the oven to 400F/200C. Cut a sheet of parchment paper to fit a baking sheet, then lay it on a work surface. Lightly sprinkle the parchment with flour.
- Transfer the dough to the floured parchment. Using a rolling pin, roll out the dough on the parchment into an 11-inch circle, 1/4-inch thick. Turn the parchment as you roll to create a more even circle, rolling from the centre of the disc outwards. (It’s okay if the edges are not perfect. It adds to the rustic look of the galette). Slide the parchment with the dough onto the baking sheet.
Assemble the Galette with the Fillings:
- Spoon the cashew cheese into the centre of the galette and spread it outwards using the back of the spoon to make an even layer, leaving a 1-inch border. Sprinkle the chopped parsley over the cashew cheese.
- Starting from the outer edge of the galette and working your way to the middle, arrange the sliced potatoes, overlapping, to cover the cashew cheese. Scatter the cooked leeks over the potatoes. Drizzle lightly with olive oil and sprinkle with flaky sea salt.
- Fold the sides of the dough up and over the filling, overlapping slightly, making an edge of about 1 inch. Pinch the dough together as needed to seal any holes or cracks. Brush the dough lightly with coconut milk and sprinkle the entire galette with a pinch of pepper.
- Bake the galette until the crust is golden brown and the leeks are lightly charred, about 30 to 40 minutes. (Lightly cover the centre with a bit of foil after 30 minutes if the leeks are getting too brown if prefered.) Let slightly cool for 5 minutes. Serve warm or at room temperature.
Notes
Store the galette in an airtight container in the fridge for up to 3 days. TIPS
1. The pastry dough can be prepared by hand or in a food processor. I like to use the food processor to ensure the ingredients are evenly distributed. Do not over-knead the dough. Pulse or massage the ingredients together until just combined, and then form together with your hands.
2. Different vegan butters have different water contents. If your crust is too crumbly as you roll, it’s too dry. Bring the dough back together, rinse your hands with water, and lightly flick over the dough to add a few water droplets. Work the water in gently and roll again. If the dough gets too warm, transfer to the refrigerator to let it chill. Once chilled, it should roll more easily.
3. I recommend using a softer vegan butter for this recipe, such as Earth Balance, for a more flexible pastry dough. 4. It’s helpful to roll out the pastry dough on parchment paper so it doesn’t stick to the countertop. DO AHEAD
1. The pastry dough can be prepared up to 2 days in advance. Cover with reusable wrap and store in the refrigerator until ready to use.
2. The cashew cheese spread can be made up to 3 days in advance. Store in an airtight container in the refrigerator.
Approvals
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