Savory Leek and Potato Galette
This savoury leek and potato galette is wholesome and hearty with a light and flaky crust. Filled with creamy cashew cheese, thinly sliced potatoes, and leeks. A delicious balance of healthy and hearty.
Servings 6 people
Calories 501kcal
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
STORAGE
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.
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.
Nutrition
Calories: 501kcal | Carbohydrates: 57g | Protein: 10g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 3g | Sodium: 423mg | Potassium: 814mg | Fiber: 5g | Sugar: 3g | Vitamin A: 363IU | Vitamin C: 32mg | Calcium: 43mg | Iron: 4mg