Just before summer was over, my husband and I stole a few days away at a cottage and then spent the last few days of our week off relaxing at home on the deck. Well I call it relaxing…I have been told by a few people that I don’t know how to be on vacation because I always end up hosting lunches and dinners with those that matter most to me. It’s when I feel I’m at my best – unhurried and doing what I love most…feeding those I love. This vacation was no different than most – my nieces came for lunches and dinners and my cousin came for one last lunch out on the deck before the summer came to an end for another year.
Of course, Marjory and I have been cousins our whole lives, but it has only been in recent years that we have become friends and confidantes. We text each other nearly every day, even if it is only to ask what’s for dinner. Through Marjory and her husband Tom, I have learned things about my family I wouldn’t have otherwise known now that both my parents are gone. Tom is a gifted storyteller and we have shared good laughs over great meals. It’s always fun.
It was just the three of us for lunch that day – poor Tom was working while we enjoyed crisp, cool Pinot Grigio with a bistro inspired lunch. Marjory had brought me a special gift with a story to go along with it…a juicy tidbit about our Gran.
Turns out, many, many years ago, my very proper Gran worked at the Grand Hotel in Glasgow, Scotland. This prestigious hotel was built in 1883 and forms the front of the Glasgow Central railway station on Gordon Street.
My Gran had said that the head waiter had given her this teapot….but for whatever reason her own daughter didn’t quite believe it. We will never know for sure if it was a case of sticky fingers or was in fact just reward. Either way, it is mine to treasure now and it lives happily amongst my cookbooks. Marjory tells me that it cleans up very nicely with some silver polish but I love it the way it is…there is history (and possible larceny!) in it’s tarnish that I don’t want to wash away.
Leek and Potato Galette
Adapted from Bon Appetit Magazine, October 2016 issue
For the Dough:
1/2 cup raw pistachios
2 1/2 cups all-purpose flour
1 tsp salt
1 tsp sugar
1 cup (2 sticks) chilled unsalted butter, cut into pieces
For the Filling & Assembly:
1 tbsp. olive oil, plus more for drizzling
1 large leek, white and pale-green parts only, halved lengthwise, thinly sliced
4 oz fresh goat cheese
5 tbsp. heavy cream
2 garlic cloves, finely chopped
Salt
Freshly ground pepper
All-purpose flour (for surface)
4 tbsp. fresh thyme, , plus sprigs for serving
2 large Yukon Gold potatoes, thinly sliced
1 large egg, beaten
Honey, for drizzling (optional)
Using a food processor, pulse pistachios until coarsely ground. Next, add flour, salt and sugar and pulse to combine.
Add the butter next and pulse just until a coarse meal forms. With motor running on low, slowly stream 1/2 cup ice cold water through feeder tube until dough comes together. Transfer dough to floured work surface and form into ball and flatten into disc. Wrap tightly is cling wrap and allow to chill for 30 minutes in refrigerator.
Preheat oven to 400 degrees.
Heat one tablespoon of the olive oil in skillet over medium heat. Add leeks and cook for about 5 minutes until softened, but now browned. Transfer to small bowl and set aside.
Peel and thinly slice potatoes and set aside.
In a medium bowl, mix goat cheese, cream and garlic. Season with salt and pepper and mix to combine.
Divide dough into four equal pieces. On lightly floured surface, roll each piece out to an 8" round. Taking care, transfer each piece to parchment lined baking tray. Next, spread one quarter of the goat cheese mixture evenly over each round of dough, leaving a 1" border around the edge of each. Scatter one tablespoon of fresh thyme over each one and top with a layer of sliced potatoes. Drizzle each galette with olive oil and season with salt and freshly ground pepper. Scatter one quarter of the sautéed leeks over each galette. Fold over edges of dough, folding and tucking as you go round each galette. Brush the edges of dough with beaten egg.
Bake the galettes for 35-40 minutes or until the potatoes are tender and the dough is golden brown. Serve warm with a drizzle of honey on each if desired.
Leek and Potato Galette
Adapted from Bon Appetit Magazine, October 2016 issue
For the Dough:
1/2 cup raw pistachios
2 1/2 cups all-purpose flour
1 tsp salt
1 tsp sugar
1 cup (2 sticks) chilled unsalted butter, cut into pieces
For the Filling & Assembly:
1 tbsp. olive oil, plus more for drizzling
1 large leek, white and pale-green parts only, halved lengthwise, thinly sliced
4 oz fresh goat cheese
5 tbsp. heavy cream
2 garlic cloves, finely chopped
Salt
Freshly ground pepper
All-purpose flour (for surface)
4 tbsp. fresh thyme, , plus sprigs for serving
2 large Yukon Gold potatoes, thinly sliced
1 large egg, beaten
Honey, for drizzling (optional)
Using a food processor, pulse pistachios until coarsely ground. Next, add flour, salt and sugar and pulse to combine.
Add the butter next and pulse just until a coarse meal forms. With motor running on low, slowly stream 1/2 cup ice cold water through feeder tube until dough comes together. Transfer dough to floured work surface and form into ball and flatten into disc. Wrap tightly is cling wrap and allow to chill for 30 minutes in refrigerator.
Preheat oven to 400 degrees.
Heat one tablespoon of the olive oil in skillet over medium heat. Add leeks and cook for about 5 minutes until softened, but now browned. Transfer to small bowl and set aside.
Peel and thinly slice potatoes and set aside.
In a medium bowl, mix goat cheese, cream and garlic. Season with salt and pepper and mix to combine.
Divide dough into four equal pieces. On lightly floured surface, roll each piece out to an 8" round. Taking care, transfer each piece to parchment lined baking tray. Next, spread one quarter of the goat cheese mixture evenly over each round of dough, leaving a 1" border around the edge of each. Scatter one tablespoon of fresh thyme over each one and top with a layer of sliced potatoes. Drizzle each galette with olive oil and season with salt and freshly ground pepper. Scatter one quarter of the sautéed leeks over each galette. Fold over edges of dough, folding and tucking as you go round each galette. Brush the edges of dough with beaten egg.
Bake the galettes for 35-40 minutes or until the potatoes are tender and the dough is golden brown. Serve warm with a drizzle of honey on each if desired.
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