Potato and Leek Gallete

by Emily Han

Ingredients

1/4 cup oil, divided
1 large leek cut into 1/4-inch-thick rounds
1 garlic clove, minced
Salt
Juice of 1/4 lemon
Freshly ground black pepper and nutmeg
Approx 700g potatoes, scrubbed

Directions

Preheat oven to 200°C. Heat 1T oil in a saucepan over moderate heat. Add the leeks, garlic, and a pinch of salt and turn the heat to low. Stir frequently, for about 10 minutes until the leeks are soft. Stir in lemon juice, pepper and nutmeg. Set aside. Use a mandoline or sharp knife to cut the potatoes into 4mm-thick slices. (Do not rinse or soak the slices, as the natural potato starch helps hold the dish together.)

Grease an ovenproof skillet with 1T oil and lightly sprinkle with pepper and nutmeg. Working from the outside-in, use a third of the potato slices to cover the bottom of the skillet. Rub olive oil over the potato slices, season with salt, pepper, and nutmeg, and spread half of the leeks on top, leaving a 1/2-inch border along the edges. Top with a third of the potato slices. Continue building the galette in layers; when finished, you should have three layers of potatoes and two layers of leeks.

Bake until golden and tender, about 45 minutes. If the potatoes start to burn before they are cooked all the way through, cover with foil until the last few minutes. Let cool for 5-10 minutes. Run a spatula or knife along the edges to loosen the galette and invert it onto a dish.

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