Servings: 8 to 10
Potatoes and leeks baked in a buttery crust are punctuated with the snap of aged provolone and the flavor of rosemary.
Make the galette
Position a rack in the center of the oven and heat to 400°F.
Lightly flour the dough, a rolling pin, and a piece of parchment cut to fit a large rimmed baking sheet. Roll the dough from the center outward on the parchment to form a 14-inch diameter circle. (Don’t fret about making a perfect circle, but try to maintain an even thickness.) Transfer the parchment and dough to the baking sheet (the dough will hang over the edges at this point).
Leaving a 2-inch border, evenly spread the leek mixture in the center. Stir the potatoes, then lift from the bowl, leaving behind any liquid, and distribute evenly over the leek mixture, overlapping the slices. Tuck any irregularly shaped potato slices under or between the more perfect rounds, making sure to maintain the 2-inch border. Dollop the ricotta over the potatoes, and sprinkle with 1/2 tsp. flaky sea salt and the remaining 1/2 tsp. lemon zest, topping each dollop of ricotta with a small pinch of salt and lemon zest. Top the filling with the provolone, the remaining 1/2 tsp. rosemary, and a grind of fresh pepper.
Fold the edge of the dough up and over the filling, pleating it as you go. If the dough sticks to the parchment, refrigerate for 5 to 10 minutes, then continue folding. Brush the folded edge with the egg wash, and sprinkle with 1/2 tsp. flaky sea salt.
Bake, rotating the baking sheet halfway through, until the crust is golden brown, the cheese is golden in places, and the potatoes are tender, 45 to 60 minutes. if the top of the galette is browning too quickly, tent with foil and continue to bake until the potatoes are tender. Transfer to a cooling rack, and let cool for about 10 minutes. Serve warm or at room temperature.
Make-Ahead: Prepare the leek filling and refrigerate in a covered container up to three days before assembling, baking, and serving the galette. The dough can be made, wrapped tightly in plastic, and refrigerated two days before assembling, or made, wrapped, and frozen for longer storage.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Made this and it was a hit. The crust was easy to work with and rolled out with no trouble. It was delicious and I was asked to make it again in the near future.
What a great dish! I followed the recipe to the letter, and came out with a dish that everyone wanted more of! The crust was light and flakey. (made the crust day before and kept it in the fridge. I took it out an hour before rolling so that it could come to room temp) The filling was creamy and flavorful. It was a bit larger than the photo in the magazine. I served it as an appetizer, and it ended up moving to the dinner table. A great compliment to the Lamb Chops with Fennel confit, and the Butternut, Chard and Cherries. It was a Fine Cooking dinner party. My first, but it definitely won't be my last.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?