Buttery Potato Galette

Directions

1. Pastry: Cut butter into small pieces and chill. In a large mixing bowl, whisk flour and salt together. Using a pastry blender, two knives or fingertips, cut cold butter into the flour until the mixture resembles a coarse meal. Sprinkle ice water over. Mix until dough forms a ball. Wrap in plastic wrap and refrigerate.

2. Roasted Potatoes: Preheat oven to 350°F. Scrub potatoes with a vegetable brush under cold running water. Peel potatoes and slice thin. In a large mixing bowl, toss potatoes with melted butter, thyme, salt, and pepper. Line a baking sheet with parchment paper. Spread potatoes in even layer on parchment. Bake until potatoes begin to turn golden, about 30 minutes. Set aside.

3. Ricotta-Chèvre Filling: In medium mixing bowl, combine ricotta, chevre, Parmesan, salt and pepper. Stir in egg. Refrigerate.

4. Meanwhile, in a small skillet over medium heat, sauté leek in butter until tender, about 3 to 5 minutes. Season to taste with salt and pepper.

5. Roll pastry to circle about 1/8 inch thick and 14 inches in diameter. Line a baking sheet with parchment paper. Transfer the pastry circle to the parchment lined baking sheet.

   To assemble: Sprinkle Fontina cheese in the center of pastry circle, leaving a 3-inch border all around. Dollop the ricotta-chèvre filling over the Fontina. Sprinkle with cooked leeks. Ar- range roasted potato slices on filling. Fold the 3-inch border up over the filling and pleat to form an edge to hold filling in place. Pinch pleats with thumb and forefinger to seal. Beat egg and water to mix. Brush on pastry rim. Sprinkle with fresh thyme. Put in the freezer for 30 minutes or refrigerate 45 minutes to set the pastry. Preheat oven to 375°F. Bake Galette until pastry is golden and cheese is melted about 35 to 45 minutes.