This amazing galette is great to serve for brunch to dinner or an appetizer. It is filled with little potatoes, goat cheese, garlic, chives and topped with leeks and prosciutto for the perfect combination of flavors.
- Rolling pin
- Medium skillet
- Mandoline slicer
- 1 frozen puff pastry, thawed
- (For rolling) all-purpose flour
- 1 lb Little Potatoes
- 1 to 2 leeks, white and pale green parts only, halved lengthwise and thinly sliced
- 2 Tbsp (plus more for drizzling) olive oil
- 4 oz goat cheese
- 5 Tbsp heavy cream
- 2 garlic cloves, minced
- 2 Tbsp chives, finely diced, divided
- (Pinch) red pepper flakes, optional
- (To taste) kosher salt and freshly ground pepper
- 2 slices prosciutto, crisped
- 1 egg, beaten
Roll out the puff pastry on a floured surface with a floured pin to an 18” x 12" rectangle. Place on a baking sheet covered with parchment paper. Alternatively, roll out to fit the baking sheet you have. Set aside.
Sauté the leeks in one tablespoon olive oil in a medium skillet on medium heat for about five minutes. Don’t brown. Season with salt and pepper and set aside.
Meanwhile, preheat the oven to 400 °F and mix the goat cheese with the cream, garlic, cloves, and one tablespoon of the chives. Season with red pepper flakes if using and salt and black pepper. Spread out thinly on the puff pastry leaving a one-inch border.
With a mandoline, slice potatoes thinly. Layer in a single layer onto the puff pastry overlapping slightly and mixing up the colors of the little potatoes evenly.
Drizzle with oil and salt and pepper. Top with the sautéed leeks. Fold over the edges and brush with the beaten egg, salt the edge slightly.
Bake in the oven for 30 to 40 minutes. If the middle of the galette starts to puff just poke it slightly to let the air escape. Bake until the potatoes are soft and the crust is golden brown.
Garnish with crumbled prosciutto and the remaining tablespoon of chives. Slice into large pieces for a side or main and smaller for an appetizer.