Leeky Potato Galette with Sunflower Crust

Leeky Potato Galette with Sunflower Crust

Ingredients

    Dough
  • ½ cup raw sunflower seeds
  • 2 cups all-purpose flour
  • ½ cup spelt flour
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) chilled unsalted butter, cut into pieces
    Filling
  • Filling and Assembly
  • 1 tablespoon coconut oil
  • Olive oil more for drizzling
  • 2 large leeks, white and pale-green parts only, halved lengthwise, thinly sliced
  • 4 ounces fresh goat cheese
  • 5 tablespoons coconut milk
  • 4 garlic cloves, finely chopped
  • Kosher salt, freshly ground pepper
  • Extra flour (for surface)
  • 6 tablespoons coarsely chopped dill, divided, plus sprigs for serving
  • 2 large Yukon Gold potatoes, thinly sliced (I also tried this recipe using parsnips, yum)
  • 1 large egg, beaten to blend

Instructions

    Dough
  1. Pulse sunflower seeds in a food processor until coarsely ground. Add flour, salt, and sugar and pulse to combine. Add butter and pulse just until a coarse meal forms. With motor running, gradually stream in ½ cup ice water and process until dough comes together. Transfer dough to a work surface; form into a ball, then flatten into a disk. Wrap in plastic and chill at least 30 minutes.
  2. Do Ahead: Dough can be made 1 day ahead. Keep chilled.
    Filling and Assembly
  1. Preheat oven to 400º. Heat 1 Tbsp. coconut oil in a small skillet over medium-low. Cook leeks, stirring occasionally, until softened but without taking on any color, about 5 minutes. Transfer to a plate.
  2. Mix goat cheese, coconut milk, and garlic in a medium bowl to combine; season with salt and black pepper.
  3. Divide dough into 4 pieces.
  4. Roll out 1 piece of dough on a lightly floured surface to an 8" round; transfer to a parchment-lined baking sheet. Using an offset spatula, spread one-quarter of goat cheese mixture over dough, leaving a 1" border. Scatter 1 Tbsp. dill evenly over, then top with a thin layer of potato slices. Drizzle with oil; season with salt. Scatter one-quarter of leeks over potatoes. Fold edges of dough over filling, tucking and overlapping slightly as needed.
  5. Repeat with remaining dough, goat cheese mixture, chopped dill, potatoes, and leeks and more oil and salt to make 3 more galettes. Brush top of dough with egg.
  6. Bake galettes until crusts are golden brown and potatoes are soft, 30–40 minutes. Drizzle with honey (optional) and top with dill sprigs.; season with salt and black pepper.

Notes

Recipe adapted from bonappetit.com . Photo credits to bonappetit.com

http://www.yisraelfamilyfarm.net/portfolio/leeky-potato-galette-with-sunflower-crust/