Buttery Potato Galette

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  • Serves: 6
  • Cal: 917
  • By: Kim Abrams-Marshall Macrina Bakery and Cafe, Seattle
Buttery Potato Galette

Ingredients

  • Pastry (you could also use store bought Pastry instead):
  • 10 tablespoons (10 ounces) unsalted butter
  • 2 cups flour
  • 3/4 teaspoon salt
  • 1/4 cup ice water
  • Roasted Potatoes:
  • 2 pounds Washington Russet potatoes
  • 1/2 cup (1/4 pound) unsalted butter, melted
  • 1 teaspoon dried thyme leaves, crushed
  • 1 teaspoon Kosher salt
  • 1 teaspoon ground white pepper
  • Ricotta-Chèvre Filling:
  • 2 cups ricotta cheese
  • 1 cup chevre (goat cheese)
  • 1/2 cup grated Parmesan
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon ground white pepper
  • 1 egg
  • 2 medium leeks, white portion only, thinly sliced
  • 2 tablespoons unsalted butter
  • Kosher salt and ground white pepper to taste
  • 1 cup (4 ounces) shredded Fontina cheese
  • 1 egg
  • 1 teaspoon water
  • 1 tablespoon chopped fresh thyme leaves
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    Category

    Lunch | Vegetarian