Sweet potato, potato and leeks are wrapped in a flaky wholemeal pastry. It’s vegetarian and makes a delicious light meal or a side dish.
Function: Circo Therm® Intensive
Sweet Potato, Potato and Leek Galette
Ingredients
Pastry
140g plain flour
140g wholemeal plain flour
140g unsalted butter, cubed
½ tsp salt
4-5 tbsp water
1 egg, beaten for glaze
Filling
1 leek, finely sliced
1 tbsp butter
1 tbsp olive oil
1 tsp thyme leaves
200g potato, thinly sliced
200g sweet potato, peeled and thinly sliced
2 tbsp crème fraiche
125g gruyere cheese, grated
Salt
Freshly ground black pepper
Method
Place flours in a bowl and rub in the butter with fingertips until fine breadcrumbs form. Add salt and mix in enough water to form a dough. Roll the dough into a ball, press into a flat disc, then wrap with plastic wrap and the place in the refrigerator to rest for 30 minutes.
Place the leek, butter and oil in a saucepan and gently cook leek on Induction level 6 or FlameSelect level 6 for 5 minutes. Remove from heat, add the thyme, potatoes and salt and pepper. Toss to combine and to coat potato with butter and oil.
Preheat oven on CircoTherm® Intensive at 180°C.
On a large piece of baking paper roll out pastry to make a large circle approximately 40cm in diameter. Transfer pastry and paper to the universal tray. Spread the crème fraiche in a 25cm circle on the pastry, season with salt and pepper. Top with half of the cheese. Place the potato mixture on top and arrange evenly in a 30cm circle. Top with remaining cheese. Gently fold the edge of the pastry to cover the edge of the potato mixture and to make a border around the galette. Brush the edges with the beaten egg glaze. Bake galette on shelf level 1 for 35 minutes or until golden brown. Allow to cool for 5 minutes before serving.
Authors Bio
As a trained Home Economist and Chef, Fransje knows that good cooking comes from confidence in the kitchen. With 27 years of industry experience, Fransje can help you decode the appliance manual and share some delicious dishes.