Leek and Creamer Potato Galette

Leek and Creamer Potato Galette

Garlic Parsley

This gorgeous galette is a holiday must-try. Full of sliced Little potatoes, leeks, and goat cheese, this will look beautiful on your feasting tables.


Leftover Little potatoes can be used instead of Microwave Ready.


Hint: Use as your grocery check-list or when at home preparing your recipe

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Product Used

(you're also free to use any kind of potatoes!)

Garlic Parsley

Garlic Parsley

Where To Buy


Preheat oven to 375°F.

Trim and discard dark green leaves of the leek. Cut trimmed leek in half lengthwise. Take one half and cut it again lengthwise from the green part to about two inches before the end. Proceed the same with all the leek. Rinse the leek in a big bowl of water, then slice it crosswise into 2 mm-thick pieces.

In a pan over medium low heat, add butter, leek, salt, and pepper. Slowly sweat for about 15 minutes until soft.


Open the potato container. Slice potatoes as thin as possible, 2 mm thick. Put them back in the box, close the lid and microwave for four minutes. Sprinkle in the seasoning, close the lid, shake well, and put back in the microwave for one minute.

To assemble the galette, lay pie crust out flat on a parchment lined baking sheet, and spread two tablespoons of goat cheese and then the leek.

Arrange the potato slices in a first circle in the middle of the pie, standing upright and holding each other, then proceed in a second circle around the first one.

Sprinkle with the remaining goat cheese, thyme, lemon zest and dried cranberries if using.


Gently fold up the sides of the pastry, brush with milk and bake for 20 minutes. Check for doneness, then rotate, cover with tin foil if necessary and bake an additional five minutes.

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