Serves 4
The pie dough recipe makes 2 doughs, save 1 for another use or double the galette recipe and make two galettes!

1 disc Pie dough recipe
3 tbsp Ghee, divided
1 leek, white and light green parts, thinly sliced
2 stalks green garlic, thinly sliced
Kosher salt, fresh ground black pepper
2 small red or yukon gold potatoes, thinly sliced on a mandoline, about ⅛” thick
½ cup Comte cheese, grated
Chives, for sprinkling

Heat oven to 375 degrees

Roll out 1 disc of dough on a piece of parchment until round is about 13”, place parchment on a baking sheet and chill dough while you prepare your ingredients.
Heat 1 tbsp. Ghee in a small skillet over medium heat. Cook leek and green garlic and a pinch of salt, stirring occasionally until just tender, about 5 minutes, remove from heat and cool. Remove baking sheet from fridge and evenly brush dough with 1 tbsp. of ghee. Lightly season surface of dough with salt and pepper. Spread cheese evenly across the dough leaving a 1” border. Take ¾ of your onion mixture and spread it over the cheese. Layer the potatoes by shingling them decoratively over the surface of the cheese. Brush remaining tablespoon of ghee over the potatoes and season with salt, pepper and chile flake. Fold edges over, overlapping. Sprinkle remaining leek mixture over top of potatoes. Bake until edges of galette are golden brown and leeks on surface are caramelized 30-35 minutes.

Castelvetrano Olive and Walnut Pesto

Castelvetrano Olive and Walnut Pesto

You could just as easily throw the all the contents into the food processor to make this a puréed pesto. I do it in batches because I like having a more control over the size of each component. It’s a little more work but the end result is a more textured pesto that holds up to pasta, fish or chicken.

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I love cold food on a hot hot summer day. Prepare it in the morning, go to the beach, come home, season and enjoy. Fast, easy and super refreshing.

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