Leek & potato mini galettes

I adapted this cozy autumn galettes from Bon Appetit, which I’ve made a few years back, and I loved it. I love the combination of caramelized leek, julienned potato and the cheesy filling inside a crispy and buttery puff, all the goddess in one bite.

The original recipe calls for handcrafted crust but to make this recipe more accessible to enjoy on any day of the week, I chose to use store-bought puff pastry. Nowadays you can find great quality pre-made puff pastries without spending extra time to prepare one from scratch, so why don’t we save the time and stress and use that extra time to chill with a glass of wine instead?

Ingredients

• 1 sheet fresh (or frozen) store-bought vegan puff pastry (I used Pop Bakery)
• 1 large leek, white and pale-green parts only, slice into rings
• 2 small young potatoes, mandolined
• 1 large garlic cloves, minced
• 2 tbsp plant cream (I used Oatly iMat Visp)
• 50g vegan mature cheddar, grated in large holes (I used Violife)
• 120g Greek style plant cheese (I used Green Vie)
• 40g roasted pistachio, roughly chopped
• Flaky salt and black pepper to taste
• 1 tbsp Olive oil for cooking

For egg-wash: 1 tsp maple syrup + 2 tbsp plant milk

Maple syrup for serving

Recipe Preparation

Preheat oven according to pastry package instructions, generally from 200C – 225C.

Heat a tablespoon of olive oil in a large frying pan, cook leek and stir occasionally, until very soft without too much browning. Set aside.

In a small bowl, mix Greek style cheese, cheddar, cream and minced garlic until combined. Season with salt and pepper.

Roll out the puff pastry on a baking tray. Use a dough scrapper, divide pastry into 6 squares.

Divide cheese mixture into 6 portions and spoon over onto the center of each pre-cut squares. Spread out about 3-4 potato slices onto the cheese mixture and finally scatter sautéed leek over potatoes. Fold edges of each dough close to the filling and overlapping slightly to create the rustic look of a galette. Repeat for the remaining dough.

Brush each galettes edges with egg wash. Bake galettes until crusts are golden and crispy. About 30 minutes. To serve, sprinkle over chopped pistachio and drizzle with maple syrup.