Potato, Leek & Goat Cheese Galette

Potato, Leek & Goat Cheese Galette

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From: EatingWell.com, September 2019

This galette recipe pairs very classic French flavors—sweet onions, thyme and tangy goat cheese—with creamy potatoes. A whole-wheat crust adds nutrition and also a slightly sweet and nutty flavor. This whole-wheat galette makes for a delicious light meal or a hearty side.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 12 ounces Yukon Gold potatoes
  • 1 tablespoon water
  • 1 tablespoon olive oil
  • 3 cups thinly sliced leeks (about 2 large leeks)
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 (7 ounce) refrigerated or thawed frozen whole-wheat pie crust shell (such as Wholly Wholesome)
  • 3 ounces goat cheese, crumbled (about ¾ cup)
  • 1 large egg, beaten

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 375°F. Slice potatoes crosswise into ¼-inch-thick rounds using a mandoline. Place potatoes and water in a microwaveable bowl; cover tightly with plastic wrap. Microwave on HIGH until tender, about 6 minutes. Let cool about 10 minutes.
  2. Meanwhile, heat oil in a skillet over medium. Add leeks; cover and cook, stirring occasionally, until very soft, about 10 minutes. Stir in thyme, salt and pepper. Remove from heat; let cool to room temperature, about 10 minutes.
  3. Line a baking sheet with parchment pepper. Remove pie crust from shell; roll crust out on prepared baking sheet into a 12-inch circle (crust may crack as you roll it out). Spread leek mixture evenly over crust, leaving a 2-inch border. Top evenly with potatoes; sprinkle with goat cheese. Fold crust edges up and in over filling, overlapping edges as needed; if desired, crimp edges. Brush crust with egg.
  4. Bake in preheated oven until golden brown, 25 to 30 minutes. Remove from oven; cut into wedges.

Nutrition information

  • Serving size: 1 wedge
  • Per serving: 210 calories; 13 g fat(6 g sat); 4 g fiber; 21 g carbohydrates; 6 g protein; 2 g sugars; 0 g added sugars; 40 mg calcium; 404 mg sodium; 75 mg potassium
  • Carbohydrate Servings:

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