As the leaves start to crisp and the air turns cooler, I find myself drawn to hearty, comfort foods that warm the soul. Enter my Savoury Leek and Potato Galette, a rustic dish that perfectly captures the essence of autumn. There’s something delightful about the aroma of sautéed leeks mingling with creamy cashew cheese and tender baby potatoes, all enveloped in a flaky, golden crust.
This galette is not just a meal; it’s a celebration of flavors and textures, making it an ideal centerpiece for brunch with friends or a cozy family dinner. What’s even better? It’s plant-based, soy-free, and includes a gluten-free option, ensuring everyone at your table can enjoy a slice. Whether you choose to share it or keep it all to yourself, you’ll love how easy it is to prepare, transforming everyday ingredients into something extraordinary. So, let’s dive into this wholesome recipe that’s bound to be a hit and leave your kitchen filled with delicious, inviting scents!
Why Love This Leek and Potato Galette?
Simplicity at its finest: With straightforward steps, this galette is easy to prepare, even for beginner cooks.
Creamy indulgence: The cashew cheese filling is rich and satisfying, while the sautéed leeks add an aromatic touch.
Versatility: Perfect for breakfast, a light lunch, or a comforting dinner. Feel free to customize with your favorite seasonal veggies!
Crowd-pleaser: Impress family and friends at gatherings without the fuss of complex dishes; this galette is a natural standout.
Healthy & wholesome: This plant-based recipe is not only vegan, but it also features gluten-free options, making it inclusive for various dietary needs.
Experience the magic of this Leek and Potato Galette and enjoy every delicious bite!
Leek and Potato Galette Ingredients
For the Cashew Cheese Filling
- Raw Cashews – Soak in boiling water to soften for a creamy texture.
- Garlic – Fresh garlic adds aromatic flavor, making your cashew cheese irresistible.
- Canned Coconut Milk – Provides richness; add more if too thick for a perfectly smooth blend.
For the Dough
- All-Purpose Flour – Forms the pastry crust; swap with gluten-free flour if needed.
- Vegan Butter – Ensures a flaky texture; choose a softer brand for best results.
- Fine Sea Salt – Essential for enhancing flavors in the crust; don’t skip it.
- Cold Water – Helps bind the dough; use ice-cold water to keep it cool while mixing.
For the Filling
- Leek – The star vegetable, offering a delicate onion-like taste; use only the white and light green parts.
- Baby Potatoes – Slice thinly for even cooking and tender bites that balance the cashew cheese.
- Olive Oil – Perfect for sautéing leeks; add drizzle over potatoes for extra flavor.
- Flat-Leaf Parsley – Freshens up the galette with a burst of color and flavor.
For Seasoning
- Flaky Sea Salt and Pepper – Sprinkle for an extra layer of flavor that compliments the entire dish.
Each ingredient works in harmony to create your unforgettable Leek and Potato Galette!
How to Make Leek and Potato Galette
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Prepare Cashew Cheese: Soak the raw cashews in boiling water for about 15-20 minutes. Blend them with garlic, coconut milk, and salt until you’ve achieved a smooth, creamy consistency.
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Make the Dough: In a food processor, combine all-purpose flour and fine sea salt. Add vegan butter and pulse until crumbly. Gradually incorporate cold water until a dough forms. Chill for 1 hour to firm up.
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Cook Leeks: Heat olive oil in a skillet over medium heat. Sauté the sliced leeks, stirring occasionally, until softened and fragrant, about 3-5 minutes.
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Roll Out Dough: Dust a clean surface with flour and roll out the chilled dough onto floured parchment into an approximately 11-inch circle.
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Assemble the Galette: Spread the creamy cashew cheese over the dough. Layer with the thinly sliced baby potatoes and the sautéed leeks. Fold the edges of the dough over the filling, creating a rustic tart shape, and seal the edges.
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Bake: Brush the exposed dough edges with a bit of coconut milk and sprinkle with flaky sea salt and pepper. Bake in a preheated oven at 400°F (200°C) for 30-40 minutes, or until the crust is golden brown and flaky.
Optional: Garnish with fresh parsley before serving for an extra pop of flavor.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Leek and Potato Galettes are perfect for meal prep enthusiasts! You can prepare the cashew cheese and dough up to 3 days in advance and store them separately in the refrigerator. To keep the crust flaky, wrap it tightly in plastic wrap after chilling. Additionally, you can sauté the leeks and store them in an airtight container for up to 2 days. When you’re ready to enjoy your galette, simply roll out the chilled dough, spread the cashew cheese, layer the leeks and sliced potatoes, then bake as directed. This way, you’ll have a comforting, homemade meal on your table with minimal effort, just as delicious as if made fresh!
How to Store and Freeze Leek and Potato Galette
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Fridge: Store leftover galette in an airtight container for up to 3 days to maintain freshness and prevent drying out.
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Freezer: For longer storage, wrap the galette tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months.
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Reheating: To enjoy, reheat slices in a 350°F (175°C) oven for about 15-20 minutes until warmed through and crispy again.
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Advanced Prep: If you’re making ahead, both the cashew cheese and pastry can be prepared and stored separately in the fridge for up to 2-3 days, making it easy to whip up your Leek and Potato Galette!
What to Serve with Leek and Potato Galette?
Add the perfect complement to your delightful galette with these delicious pairings that will enhance your meal experience.
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Fresh Green Salad: A mix of arugula and baby spinach tossed in a lemon vinaigrette provides a bright, peppery contrast to the creamy galette. The freshness balances the richness beautifully.
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Roasted Vegetables: Caramelized carrots and Brussels sprouts bring a sweet, earthy flavor that pairs perfectly with the savory elements of the galette. Each bite feels like a warm hug.
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Chilled White Wine: A crisp Sauvignon Blanc or a light Pinot Grigio elevates the meal, offering refreshing notes that cut through the richness of the cashew cheese.
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Garlic Bread: Soft and warm, the garlicky flavors of this bread offer great texture and complement the galette’s creamy filling. Perfect for mopping up any leftover flavors!
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Herbed Quinoa: Fluffy quinoa mixed with fresh herbs like parsley or dill adds a nutty texture and an extra layer of wholesome goodness to your meal. It’s filling without being heavy.
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Fruit Compote: A side of warm apple or pear compote can add a delightful sweetness that contrasts beautifully with the savory galette. Serve it warm for a comforting finish!
This selection combines freshness, flavors, and heartiness to create not just a meal, but an experience that will keep your loved ones eagerly coming back for more.
Leek and Potato Galette Variations
Feel free to get creative and make this delightful galette your own!
- Nut-Free: Use silken tofu blended with garlic and coconut milk as a creamy cashew cheese substitute.
- Sweet Potato Twist: Substitute regular potatoes with sweet potatoes for a subtly sweet flavor and vibrant color.
- Add Greens: Toss in sautéed spinach or kale along with the leeks for a nutritious green boost—perfect for autumn!
- Herb Infusion: Mix fresh herbs like thyme or rosemary into the cashew cheese for a fragrant herbal note that brightens every bite.
- Spicy Kick: Sprinkle some red pepper flakes into the filling for an extra layer of heat that contrasts beautifully with the creamy cheese.
- Cheesy Goodness: If not strictly vegan, try adding a handful of shredded dairy cheese over the cashew cheese layer for added richness.
- Savory Mushrooms: Sauté some diced mushrooms with the leeks to add an earthy depth and delightful texture to your galette.
- Gluten-Free Crust: Swap in a gluten-free flour blend for the pastry dough, ensuring everyone can savor this delicious dish!
Unleash your culinary creativity and enjoy the endless possibilities!
Expert Tips for the Best Leek and Potato Galette
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Perfect Pastry: Keep the dough cold while working to ensure a flaky crust; using ice-cold water is key.
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Soak Cashews Well: Don’t rush the soaking process; a full 15-20 minutes in boiling water ensures creamy cashew cheese.
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Layering Order: Spread the cashew cheese directly on the dough before adding potatoes and leeks for even flavor distribution.
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Monitor Baking: Check the galette halfway through; cover with foil if edges begin to brown too quickly to avoid burning.
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Flavor Boost: Consider adding fresh herbs like thyme or oregano into the filling for an extra layer of flavor in your Leek and Potato Galette.
Leek and Potato Galette Recipe FAQs
How do I choose ripe leeks for the galette?
Absolutely! When selecting leeks, look for ones that are firm and have a vibrant green color with no signs of wilting. The white and light green parts should be smooth and free of dark spots or blemishes. Fresh leeks are crucial as they provide the lovely mild onion flavor.
What’s the best way to store leftover galette?
Very simple! Store your leftover galette in an airtight container in the refrigerator for up to 3 days. Make sure it has cooled completely before sealing to prevent moisture buildup, which can lead to a soggy crust.
Can I freeze the leek and potato galette, and how?
Absolutely! To freeze your galette, allow it to cool completely. Then, wrap it tightly in plastic wrap and then in aluminum foil to protect it from freezer burn. You can freeze it for up to 3 months. When ready to enjoy, you can reheat it from frozen, or let it thaw in the fridge overnight before popping it back in the oven to regain its crispness.
What if my dough is too crumbly and not coming together?
No worries! If your dough is crumbly and won’t hold together, it may need a bit more moisture. Try adding a tablespoon of cold water at a time, mixing gently with your hands or a fork until the dough just holds together. Avoid overworking the dough to keep it flaky.
Is the galette suitable for someone with nut allergies?
The classic recipe uses cashew cheese, which makes this galette unsuitable for nut allergies. However, you can create a delicious alternative by substituting the cashew cheese with a dairy-free cream cheese or a nut-free vegan cheese spread. Make sure to also check other ingredients for cross-contamination if you are serving someone with severe allergies.
How long can I prepare the cashew cheese in advance?
I often prepare my cashew cheese ahead of time as it’s so convenient! You can store it in an airtight container in the fridge for up to 3 days. Just make sure to give it a good stir before using it, as it may thicken in the fridge.
Deliciously Creamy Leek and Potato Galette You'll Love
Ingredients
Equipment
Method
- Soak the raw cashews in boiling water for about 15-20 minutes. Blend them with garlic, coconut milk, and salt until smooth.
- In a food processor, combine all-purpose flour and fine sea salt. Add vegan butter and pulse until crumbly. Gradually incorporate cold water until a dough forms. Chill for 1 hour to firm up.
- Heat olive oil in a skillet over medium heat. Sauté the sliced leeks until softened and fragrant, about 3-5 minutes.
- Dust a clean surface with flour and roll out the chilled dough into an approximately 11-inch circle.
- Spread the creamy cashew cheese over the dough. Layer with thinly sliced baby potatoes and sautéed leeks. Fold the edges of the dough over the filling and seal the edges.
- Brush the exposed dough edges with coconut milk and sprinkle with flaky sea salt and pepper. Bake in a preheated oven at 400°F (200°C) for 30-40 minutes, until the crust is golden brown.
- Garnish with fresh parsley before serving for an extra pop of flavor.