Leek, Potato, and Cheese Galette

Ingredients

1 pie crust, rolled and unbaked – can purchase a frozen crust and do the recipe in a pie pan or use the recipe in the post for Extra-Flaky Piecrust

1/4 c olive oil

2 leeks, thinly sliced

3 medium Yukon gold potatoes, scrubbed/sliced thin

3 medium Russet potatoes, scrubbed/sliced thin

salt and pepper to taste

½ c cheeseI like either Gruyere, Feta or Cheddar

Process

Preheat oven to 425

Line baking sheet with parchment

Transfer pie crust to parchment

In a saute pan, heat 1 T olive oil and saute leeks until tender

Transfer leeks to a bowl and set aside.

Add 2T olive oil to a baking pan or sheet pan, arrange the potatoes in the pan slightly overlapping.

Season with salt and pepper, drizzle 1 T additional olive oil over the potatoes

Roast potatoes, 400 degrees, for 15 – 20 minutes until they are tender

Do not overload the pan with the potatoes,

small batches will prevent steaming and allow for some browning.

Transfer the potato slices to a platter to hold while continuing to cook the rest of the potatoes in batches adding additional oil as needed.

When all the potatoes are cooked assemble the galette alternating scallions, potatoes and cheese on the pie crust finishing the layers so that the final layer is potatoes.

Leave a goodly inch of pastry dough along the edges to allow for folding the dough over the layered items.

Roll the edges of the dough up over the edge of the layered potatoes.

Bake 45 – 55 minutes

Extra-Flaky Piecrust

glutenfreeonashoestring.com

Read the full recipe – search for extra-flaky gf sour cream piecrust

This piecrust recipe was shared with us from Sally who has been attending our monthly meet-ups. I decided to give it a try with my recipe for a savory galette.

Here’s the piecrust recipe:

Ingredients

  • 1 ½ cups all purpose gf flour blend
  • ¾ teaspoon xanthan gum omit if your blend already contains it
  • ¼ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 6 tablespoons (84 g) unsalted butter roughly chopped and chilled
  • ½ cup (120 g) sour cream full fat, preferably, chilled
  • Ice water by the teaspoonful as necessary

Instructions

In a large bowl, place the flour, xanthan gum, baking powder and salt, and whisk to combine well.

Add the chopped and chilled butter, and toss to coat it in the dry ingredients.

Flatten each chunk of butter between your thumb and forefinger.

Add the sour cream, and mix to moisten the dry ingredients with the sour cream.

The dough should be shaggy and somewhat crumbly.

Knead the dough together with clean hands until it begins to come together.

Add ice water by the teaspoon only if necessary for the dough to hold together.

Turn the dough out onto a sheet of plastic wrap, and press into a disk as you close the plastic wrap around the dough. It will still seem rough.

Place the dough in the refrigerator to chill for 30 minutes.

  1. Preheat your oven to 375°F. Grease a 9-inch metal pie plate generously and set aside.

SMOOTH OUT THE CHILLED DOUGH.

Once the dough has chilled, turn it out onto a lightly floured piece of unbleached parchment paper. Sprinkle the dough lightly with more flour, and roll it out into a rectangle that is about 1 inch thick, moving the dough frequently and sprinkling it lightly with flour if it begins to stick.

Fold the dough over on itself like you would a business letter. Sprinkle the dough again lightly with flour, and roll out the dough once again into a rectangle about 1 inch thick.

Twice more, remove the top piece of parchment paper, sprinkle lightly with flour, and fold the dough over on itself like you would a business letter.

For Pies – SHAPE THE DOUGH INTO THE PIE PLATE.

For Galette – ROLL DOUGH OUT ON PARCHMENT, TRANSFER THE ENTIRE PARCHMENT PAPER AND DOUGH TO A FLAT BAKING PAN. Disregard the parbake.

  1. Roll out the dough into an approximately 12-inch round, about 3/8-inch thick. Roll the pie crust loosely onto the rolling pin and then unroll it over the prepared pie plate.
  2. Trim the roughest edges of the crust with kitchen shears. Lift up the edges of the pie crust gently to create slack in the crust, and place the crust into the bottom and up the sides of the pie plate.
  3. Tuck the excess pie crust under itself, and crimp the edge gently all the way around the crust by pinching the dough at regular intervals with one hand, and creating a crimped impression with the forefinger of the other hand. Cover the pie crust with plastic wrap and place it in the refrigerator to chill until firm, at least 30 minutes (and up to 3 days).

PARBAKE THE CRUST.

  1. Remove the pie crust from the refrigerator and unwrap and discard the plastic. Pierce the bottom of the pie crust all over with the tines of a fork.
  2. Place a sheet of parchment paper on top of the raw crust and cover the bottom of the crust with pie weights or dried beans.
  3. Place in the center of the preheated oven and bake until the crust is lightly golden brown on the edges, about 10 minutes.
  4. Remove the pie weights and parchment and allow the crust to cool before proceeding with your recipe.

BUTTERMILK SAUSAGE-CHEESE BISCUITS

Ingredients

2 c gf all-purpose flour

Plus 1/2 c extra flour for dough and for rolling dough

2 t baking powder                                                                

1/2 t baking soda

1/4 t salt                                             

8 T cold, unsalted – infused butter* – cubed

1 c cold, well shaken buttermilk – use additional as needed        

1 – ½ c breakfast sausage, cooked and crumbled

1 c fontina or cheddar or gouda or gruyere cheese, grated

Method

Preheat oven to 475 degrees

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

Use a pastry blender to work the butter into the dry mixture to create pea sized lumps

Stir the buttermilk into the flour / butter mixture until the dry mix is moistened

Use additional buttermilk as needed adding 1 T at a time

Do not overmix!  Dough will be sticky!

Prepare work surface with a couple tablespoons of rolling flour

Arrange a layer of the sausage and cheese on the floured work surface

Transfer the dough, placing the dough directly over the sausage and cheese

Gently press the dough into the sausage and cheese and begin to fold the dough over the surface working the sausage and cheese into the dough

Dust lightly with flour as needed

Roll the dough to about an inch and half thickness

Cut with biscuit cutter, pressing down and lifting up – avoid turning the cutter.

Brush the biscuits with melted butter or additional buttermilk

Bake on parchment lined sheet for 12 – 15 minutes.

Remove to cooling rack.

Serve warm

Yield:  18 biscuits

Deviled Eggs with Capers

Ingredients

6 eggs, hard-cooked and peeled

¼ c mayonnaise

1 t Dijon mustard

1 T capers, chopped

1/8 t cayenne

1 t caper juice

Method

Peel the eggs and slice the in half lengthwise

Gently remove the cooked yolks and transfer them to a work surface

Hold the cooked egg whites aside until ready to fill

Add to the work surface with the egg yolks the mayonnaise, mustard, capers, cayenne, caper juice.

Use a fork, smash the egg yolks and combine the ingredients to create a smooth filling for the egg whites

Use a small scoop or spoon transfer the egg yolk mixture to the egg whites filling the space where the egg yolks had been.

Chill and serve

Yield:  12 halves

Irish Soda Bread by gfJules

Ingredients

  • ¾ cup+ 2 Tbs. buttermilk or non-dairy or dairy milk with 1 Tbs. apple cider vinegar added
  • 2 cup (270 gr) gfJules™ Gluten Free All Purpose Flour
  • 2 Tbs. granulated sugar (omit if making savory)
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 3 Tbs. butter or non-dairy alternative (Earth Balance® Buttery Sticks)
  • 1 tsp. baking soda
  • 1 egg white or egg substitute like 2 Tbs. vegan mayo
  • 1 cup seedless raisins (optional)
  • ½ Tbs. caraway seeds (optional)
  • 1/2 cup shredded cheddar or vegan cheddar (optional)
  • 1-1 Tbs. fresh rosemary (optional)

Instructions

Preheat oven to 375° F.

If not using buttermilk, mix milk with 1 tablespoon apple cider vinegar. Set aside to curdle.

Blend together gfJules Flour, sugar (if using), baking powder and salt.

Cut in the butter with a pastry blender or two butter knives until the mixture resembles a pebbly, course meal.

Add baking soda to milk mixture, then stir into dry mix with egg white and additions (raisins; seeds; cheese; herbs, etc).

Mix with a fork or paddle mixing attachment until integrated.

Scoop dough onto a floured (with gfJules Flour) counter or pastry mat and roll into ball then transfer to a lightly oiled and floured (with gfJules Flour) 7-inch glass bowl or 6-8 inch cake pan.

If needed, wet a rubber spatula with water and smooth the top of the ball of dough.

Sprinkle lightly with gfJules Flour, then make a cross in the top with a large knife.

Bake for 40 minutes or until a toothpick inserted into the center comes out clean. Remove to cool on a wire rack before slicing.